“It’s been a long day. Suffice it to say that I slammed down a cup of Assam, left the house early & had breakfast with my 2nd daughter (the breakfast was awesome!), then spent hours at the...” Read full tasting note
“HAPPY NEW YEAR! Thank you Invader Zim for this wonderful tea gift sample! I saved this ‘Experimental Pressing Sample’ that Invader Zim shared with me from her Tea Club offering for tonight, New...” Read full tasting note
“Really nice. I already love Yue Guang Bai but the type I am used to is a bit rough. As in – quite nice but not exactly perfect as you always feel that the taste is slightly over the top and just a...” Read full tasting note
Tea of the Month Reserve Club: December
At a tea conference in Qingdao I had the opportunity to meet two young brothers from Yunnan who own a small tea business picking yue guang bai (moonlight white) and traitional (da bai) white tea and pressing cakes for aging. This year they tried taking an earlier spring picking and pressing chocolate bar cubes for a very interesting sweet and tangy flavor. The taste is a cross between dark tea (fucha) and Bai Mudan white. I really wanted to support their innovation, so I bought all the new pressing that they had. Since this tea was more affordable buying it new directly from the farmers, I included double the normal quantity, to give you plenty of chances to try it out.
Steeping Tips: Use half of a cube in a four to six oz vessel. Do one rinse with fresh filtered boiling water and then infuse for 6 – 8 seconds per steeping. Steep at least 10 times.
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