For the past week, I’ve been drinking green, oolong, or white teas, straight and blended in order to be consistent with the yin-yang work I’ve been doing through acupuncture.
It’s all a bit of a learning curve as I am mostly unfamiliar with which teas and foods and ingredients are warming and which ones are cooling. But I am learning.
It’s all a bit like shopping in my tea stash as my preferences throughout this year have been black and black blends, so those are the ones closer to the top in my collection. This current focus gives me an opportunity to reshuffle and haul things out that have been neglected.
Green with black blends have always been a bit strange to me, not here, not there. Why would a blender even do this? That had been from my predominantly black tea drinking view.
Now that I am mostly drinking green, I find that the addition of the black to the green adds body while the green adds a bit of lightness. I like it.
I steeped quickly with water for a green. To me, the first note is cherry—-boom, cherry. There’s a bit of papaya, but vaguely in the background, and the slightest bit of tartness from the rose hips.
A very pleasant cup. Very spring-like. Perfect to drink while gazing at the trees in bloom outside the window.
Flavors: Cherry, Passion Fruit