Saturday, January 28, 2012
I had for the longest time thought that there were just some types of tea I was not that fond of, and I would never be able to like. One by one they are not only being deemed drinkable, but they are suddenly being catapulted onto the list of types of tea to always try and have on hand. The most recent of which is Taiwanese Gaoshan, I am half way through an order from Stephane at Tea Masters and I am hooked. I had a few Taiwanese Oolongs previously but for the most part I think I just brewed them poorly.
It has me reflecting on tea in general, it might just be that I have an incredible fondness for the C. Sinensis. Moreover when processing it honestly doesn't matter if you are fully oxidizing it, pan frying it, steaming it, or roasting it, when it is done with care the end result will always be delicious. Some people know I have bashed puerh quite a few times in the past, and while that is possibly the tea I am least likely to order more than samples of ever again in the future, there are still some puerh's that are phenomenal even for me.
So as I sit here this morning pondering what tea to have to celebrate my brothers engagement, I am mostly having such a hard time deciding because they are all good.
Posted by Adam Yusko at 11:21 AM