I was given a box of Numi Flowering Teas for my birthday this year by a thoughtful co-worker. They are comprised of full leaves that are handsewn together and dried into compact shapes. As it steeps, the tea blossoms open into a large flower in your pot.
Today’s Flowering Tea is Starlight Rose: The delicate silver needle white tea leaves are handsewn around a tender rosebud. The soft, lucent liquor and subtle aroma of roses yields a smooth, mellow flavor illuminated by the calming benefits of white tea.
It’s a very light-colored liquor, almost peachy. The aroma is very grassy, but warm. The flavor is also light, and the rose only comes out in the finish. While not my favorite, it’s still very interesting to sip.
White tea has so little caffeine that I’m putting it into both categories, but those utter non-caf drinkers may want to abstain.
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Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.