“After my folks picked me up at the airport, we went to lunch at a place called TooJays. Now I’m chillin’ out with my Parental Units, & having my first cup of tea here. Halleluia! They got a...” Read full tasting note
“Free sample. Used a 180 yixing pot with 7g tea. My better half joined as well. Rinsed quickly twice, then first steep 5 seconds, aroma of balsa wood and malt is what I smelled, with a smoky crisp...” Read full tasting note
“This is an excellent tea. It is very good gongfu style. There is plenty of sweetbess and I get a strong lemon flavor. Lasts through many infusions.” Read full tasting note
“I have had this sitting round for a few years now and thought I would see how it is developing. I decided to have a go at drinking it before breakfast as well to see if my taste-buds were more...” Read full tasting note
Third in the “Drunk on Red” series, but this year’s production is composed of Spring 2013 first flush Feng Qing material. The tea is picked, wilted, fried, bruised by rolling, wet withered under the sun and then finally sun-dried completely. The resulting taste is smooth and sweet with expansive cha qi. Yunnan large leaf varietal sun-dried black tea can be aged for several years with subtle changes occuring every 3 to 6 months.
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