Had several cups of this iced (cold brew) last night. I love how well Yunnan Blacks do this way- always refreshing with a really ..uh.. thick mouthfeel (like jelly? but not weird!)
Used more leaves to make a pot of this hot this morning: extreemly strong cereal taste in this one (reminds me of a breakfast of granola, vanilla cream/yogurt, and berries).
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I’m with you on that. On my April trip to China, I visited and sipped hong cha’s from several regions. My faves are all out of Wuliang area in Yunnan. And their ability to not only hold their own with age, but even improve with age is wonderful. While hong cha from other regions seem to go downhill fast after a 9 months to a year, the Yunnan grown blacks are just picking up steam! I love them from 18 months on – some up to 3.5-5 yrs. It’s magic, I tell you!
Yummmm
I’m with you on that. On my April trip to China, I visited and sipped hong cha’s from several regions. My faves are all out of Wuliang area in Yunnan. And their ability to not only hold their own with age, but even improve with age is wonderful. While hong cha from other regions seem to go downhill fast after a 9 months to a year, the Yunnan grown blacks are just picking up steam! I love them from 18 months on – some up to 3.5-5 yrs. It’s magic, I tell you!
Yummmm