This wild monk has an interesting smoky flavor that may be too intense for the average tea drinker. Although some may say it is an acquired taste, I would definately give this one a try if your taste buds appreicate a smoky rendition.
Preparation
People who liked this
Comments
Sometimes on a rainy day, I brew the smokier pu’er’s with a bit of cinnamon chips and make a latte with cream…and sweeten it…which gives my mug a hearty taste like a chai (I know chai means tea, but you get where I’m going with the idea). The only pu’er’s that I wouldn’t do this with are shengs of course (bleh) or one that is delecate, or has the flavor of elderberry (a raisin undertone). Cedar or caramel shu is my favorite for playing with.
Hi Darrin! Hi Bonnie! The first cakes of the 2014 Wild Monk just arrived. I used the autumn picked mao cha from the same producer I acquired the 2012 mao cha from. The latest version has little of the smoke. Always so interesting how the tea will vary from year to year, season to season. What a joy to experience.
Thanks for writing up your thoughts on the one, Darrin! Wishing you joy!
Sometimes on a rainy day, I brew the smokier pu’er’s with a bit of cinnamon chips and make a latte with cream…and sweeten it…which gives my mug a hearty taste like a chai (I know chai means tea, but you get where I’m going with the idea). The only pu’er’s that I wouldn’t do this with are shengs of course (bleh) or one that is delecate, or has the flavor of elderberry (a raisin undertone). Cedar or caramel shu is my favorite for playing with.
Hi Darrin! Hi Bonnie! The first cakes of the 2014 Wild Monk just arrived. I used the autumn picked mao cha from the same producer I acquired the 2012 mao cha from. The latest version has little of the smoke. Always so interesting how the tea will vary from year to year, season to season. What a joy to experience.
Thanks for writing up your thoughts on the one, Darrin! Wishing you joy!