The new year arrived with a bang at our house. Lots of them, actually. For those of you who have not had the privilege of weathering a Midwest ice storm, there’s nothing like hearing frozen limbs slam onto your roof and praying that they don’t jab holes in your shingles. Come join us next time! (All appears to be well and the power lines held.)
I had already set this out to drink on New Year’s morning, but a little joy was especially in order after the lousy night’s sleep. Gifted to us by niece and nephew along with some other funny, random Chinese grocery items (smoked eel, anybody?), it was nicely and securely sealed, with big, rolled leaves.
According to my husband, who likes his oolong stewed to the consistency of mud, it “wasn’t toasty enough.” Sleep-deprived impatient steeping probably had something to do with that. However, I liked it just fine—it is does lean toward the wheat-toast flavor category rather than peachy-fruity. Perfectly acceptable second steep.