2 tsp tea, 10 oz water, 200 degrees, 3 minutes. This is the first time I’ve ever tasted a darjeeling tea, and I am loving it. Sweet, not bitter, grapes (skins too), and red wine. Apparently it’s quite caffeinated, so I’ll be bouncing all over my house tonight and probably cursing myself as I lay in bed wide awake at midnight. I regret that I did this in the evening because I wonder what the second infusion will be like. I guess I’ll find out tomorrow as I think this tea will likely become part of my daily morning ritual for awhile.

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For many years I drank cheap asian market-bought oolongs because I really didn’t know what was out there. For the last year or so I’ve been educating myself and making a foray into better quality teas. During the course of my journey I have fallen hard down the puerh rabbit hole – it started with young sheng, but now there’s another even deeper hole in the aged category, and I may be careening down this particular rabbit hole forever. I do still find time for aged oolong, a good wuyi yancha, and the occasional aged white.

I stopped rating teas awhile ago. I guess the numbers stopping meaning anything after awhile. For a long time I was pretty good about keeping my cupboard up to date and reviewing teas, mostly to help me keep track and remember what I like. I’ve gotten lazy about that for the last several months.

The tea addiction has also spawned a new addiction to throwing pottery, and I have become mildly obsessed with making tea cups, shibos, and teapots.


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