While not a black tea fan, I heard good things about 1st flush Darjeeling and decided to take advantage of a sale at SilvertipsTea. I think this tea is best brewed with a gaiwan. I was surprised by how delicate, flowery, and smooth the first steep was. This tea’s fragrance reminds me of Bai Mu Dan. Successive steeps had more typical black tea qualities—a sweet, tangy, and wine-like orange hued liquid with a pleasantly mild astringency. It left a good first impression.

Flavors: Butter, Cinnamon, Flowers, Orange Zest, Tannin

195 °F / 90 °C 1 min, 15 sec 1 tsp 5 OZ / 147 ML

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My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
shu pu’er
herbal teas (not sweetened)


Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)


Washington, DC

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