“Grandpa Style! It’s still very chilly and gross outside, so I needed a comfort tea today but wanted to switch things up from the shou I’ve been really gravitating towards as of late. This slick sun...” Read full tasting note
“From the Samurai TTB What is it they say about things that not too many people like? An acquired taste. But I like dill and pepper, so this tea is delicious to me. A bit like camomile times 10 and...” Read full tasting note
“I like reds with snow chrysanthemum: I find those two flavors to mix well. My standard here is Ying Shan Hong from Yunnan Sourcing, which is vibrant, bold, well-defined but at the same time...” Read full tasting note
“Thank you Togo, for a sample of this black tea cake with snow chrysanthemum flowers. This was the first black/red tea cake I’ve had and my second encounter with these flowers. I am glad that...” Read full tasting note
A new blend for the year 2014! This year’s production is composed of Spring 2014 first flush Feng Qing material mixed with Snow Chrysanthemums! The tea is picked, wilted, fried, bruised by rolling, wet withered under the soon and then finally sun-dried completely. Fresh 2014 Snow Chrysanthemums are added to the black tea to bolster and complement the taste and aroma with wonderful results!
100 grams per cake (7 cakes per bamboo tong)
Spring 2014 harvest
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