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“Sipdown 44 – 2024 Sipped through an entire 25g bag of this last week at work and now cannot remember a thing about it.” Read full tasting note
“Sipdown! October Sipdown Prompt – a tea you can’t wait for to be gone I had planned a different tea for that prompt but the other tea grew on me and was quite good today. I had to pick a new one!...” Read full tasting note
This tea is wild-foraged by the Li Family of the Dongsa Cooperative within the Mt Ailao National Forest Preserve. The silvery buds and twisting golden leaves are picked from ancient tea trees between one hundred and eight hundred years old scattered between other evergreens, and wildflowers on the rocky mountainside. This labor-intensive tea to harvest is actually allowed to sun-roast and oxidize without applying heat in a wok. Because more moisture is retained in the leaf, this black tea is a fantastic candidate for aging like traditional sheng pu’er. Only a high-elevation remote place like Qianjiazhai can count on enough sunlight in the spring for this old but rare finishing technique. The result is a tea with the sweet malt of a black tea but the staggering complexity and herbaceous undertones of a sheng pu’er. A true standout!
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October Sipdown Prompt – a tea you can’t wait for to be gone
I had planned a different tea for that prompt but the other tea grew on me and was quite good today. I had to pick a new one! Ha ha!
This isn’t terrible, it simply isn’t what I thought it would be. I was expecting rich black tea and this is more like a darjeeling or a sheng puerh. Ashman loved it, though, so I just made a big batch of it to serve as his breakfast tea that I make ahead for him so he can just pour it in a mug and heat it each day since he leaves for work very early.
