Zhao Zhu Shui Xian 2015 No. 509
This Shui Xian from Zhao Zhu was surprisingly floral with a sweet, nutty aftertaste. It had all of the minerality that you would expect from a Wuyi oolong.
Read MoreThis Shui Xian from Zhao Zhu was surprisingly floral with a sweet, nutty aftertaste. It had all of the minerality that you would expect from a Wuyi oolong.
Read MoreThere's a brand new tea magazine on the scene and it is well worth the read. This is my review of the very first issue of eightyº.
Read MoreA culinary challenge, terrible tea service in restaurants, the plight of tea workers in Nilgiri and more. This is a weekly roundup of my favorite tea blog posts from around the world.
Read MoreThis Nilgiri black tea hails from the Glendale Estate. The taste was floral and fruity with crisp hints of green apple.
Read MoreDid you know that genetics affects what you taste in your cup of tea? I'm diving into my Ancestry DNA test to see what my genes have to say.
Read MoreMuch ado about matcha, basics of puerh storage, the Toronto Tea Festival, and more. This is a weekly roundup of some of my favorite blog posts from around the tea world.
Read MoreThis small but mighty Bing Dao dragon ball packed plenty of astringency along with a sugar cane-like sweetness.
Read MoreI added matcha to my latest batch of homemade whipped cream when the craving struck for cheesecake. It’s the perfect mix of bitter and sweet!
Read MoreThe greatest tea master, why we add milk to tea, celebrating the year of the pig, and more. This is a weekly roundup of some of my favorite tea blog posts from around the world.
Read MoreBig Racoon is a semi-wild grown South Korean daejak from Tea Bento. It was roasty and sweet with a floral finish and just a hint of umami.
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