Floating World of Cha is a fairly new blog that I have been enjoying reading lately. This week they shared an in-depth introduction to gongfu brewing. It’s is always both interesting and exciting to learn about others experiences. I remember being just as excited when I bought my first gaiwan (and burning my fingers many times over in the process of learning to use it).
Cody at The Oolong Drunk recently did a pretty awesome collaboration with Crimson Lotus Tea and fellow tea friend Steph. They worked together to put together the Manzhuan based blend and design the super cool looking wrapper. His tasting notes of moss and a thickly wooded forest definitely made me want to give this one a try.
Megan from Tasting Teas penned a post this week about something that is close to my own heart. It is so very important that we support independent tea merchants, particularly those who serve their customers with a focus on transparency and sustainability. This is a big part of my own mission here on this blog!
Dianhong is one of my absolute favorite black teas. I just can’t get enough of that malty goodness. Late Steeps did a comparison of five different offerings from Yunnan Sourcing’s massive collection. I’ll definitely be referring to this list the next time I need to restock on hongcha. The sweetness of the Yiwu definitely sounds like it would be up my alley.
Jing Tea is a UK brand that I’ve been rediscovering this year. Georgia from Notes on Tea reminded me that I still to dig in further with her review of their Mi Lan Xiang oolong. Her notes are short and to the point but I can tell that this tea offers the complexity that I look for in a Phoenix oolong.