Liquid Gold Tea

新年快乐 🐍🧧🍵
Wishing all, near and far, a happy, healthy and prosperous New Year! May the almighty wood snake bring you luck.

Mi Lan Xiang (honey orchid), to this day, my favorite Dan Cong. The Phoenix Mountains in the southeastern province of Guangdong, China, produces some of the most fragrant single origin teas. Distinct with floral and fruity notes, I always get the loviest sweet lychee scent and taste out of these beautiful leaves.

Looking through my tea storage, I found this 2015 oolong, and oh wow, I couldn’t be more pleased. A long finish and calming effect, I’m only sorry the stash is dwindling.

Gifts from my tea sister and expert, Yoon Hee Kim, at TeaClassics Tea & Food Arts with Yoon Hee Kim… I can feel the hands of Korean masters in tea and pottery from start to finish.

This hong cha (红茶 in Chinese, or 홍차 in Korean) from Boseong, S. Korea, is a red tea (referred to as “black tea” in the West) that is fully oxidized. Dark roasted, the delicate young leaves were harvested in 2019, aged in earthenware, and then refined in 2023.

Hand-delivered to me in Sweden (she spoils me rotten 🥰), this artisanal tea has a beautiful grounding energy with fruity notes and hints of cacao, complete with an elegant, lasting finish.

Drinking it in sturdy Korean teaware makes sense, adding to the patina that has evolved over the last 10 years.

This CNNP sheng (raw) puer (or puerh) from Mengku in the Lincang Mountains of the Yunnan province is almost 25 years old. Made of wild-grown purple tip leaves, it doesn’t carry the punch one might expect in a sheng. However, it is delicate, with a sweet taste throughout. Enjoyed in the morning on an empty stomach, it is quite pleasant in that it doesn’t smack you in the face but eases you into the day instead. When writing and editing, this tea is the perfect companion.

Much like wine, tea gets its flavor, mouthfeel, and aroma from different varietals, soil and climate conditions, harvesting and processing techniques, storage, and aging—factors all too numerous to count. Over the years, I’ve learned to stop comparing “cakes” and instead appreciate this organic and ancient beverage. I find it a much more pleasant experience to discuss individual teas on their own merit, getting to know them over time.

In studying tea, nothing should be rushed, including conclusions. This puer is clean with a crystal clear golden “soup” and a flavor reminiscent of honey-roasted cashews. Full of unexpected sweetness that lingers and coats the mouth with a silky feeling... hmmmm

Mengku, meaning “big snow mountain,” at over 3000 meters above sea level where wild tea trees grow and result in some beautiful, heart-warming raw puer… plus the sun is out this morning ☀️☺️

All this to say... TGIF!!!! Have a great weekend, and happy cupping 🍵

A day is never complete without tea 🍵
Energizing yet calming, a cleansing feeling that brings me into focus, I’ve yet to find a more powerful beverage.

Green teas are generally cooling. This Laoshan green from the eastern coastal province of Shandong certainly is refreshing, but its aroma reminiscent of toasted corn and rich with vegetal notes warms the soul and makes it a pleasant winter morning beverage.

Happy cupping!
🍃🌱💞