Everybody in the club!
How is your tea journey? I just discovered a great tea class from Adagio (http://www.teaclass.com/) that has been helping me get perspective and insight into how tea is made and what differentiates different types of tea. I’ve also been taking notes, so if you don’t want to go through all the lessons you can take a look at my cheat sheet – www.bit.ly/1ESq0yP
I’ve reinforced how important water quality is, and I’m looking forward to expanding my palette/training my smell and taste. I’ll need a cupping set at some point as those seem pretty nifty. Very happy with the Breville, however, it’s sometimes hard to finish 500mL in a sitting each time. What say you, fellow Steepsterites? Any experience with more formal tea tasting?
Lapsang Suochong is a black tea originating from the Wuyi region of China’s Fujian province. After frying and rolling, the tea is placed into bamboo baskets hanging over smoking pine fires. It’s really amazing how so much of that smoky flavor is absorbed into the leaves themselves and are capable of being transferred back to the boiling water that we use in our homes halfway around the world.
If you’ve never tried a Lapsang Souchong, I do encourage picking up a sample, but be warned. They are not a typical tea. It really is more of a smoked bacon beverage.
And again, check out my notes @ www.bit.ly/1ESq0yP
Flavors: Pine, Smoked, Tobacco
