My apologies for the unexpected hiatus. I had a minor surgical procedure, and I’ve been concentrating on healing and just making it to work in this crazy weather for the last couple weeks. I actually stopped in at The Teacup right after the outpatient procedure to stock up on yummy treats to combat the winter chill, and this was one of them:
Evening in Missoula: One of our most popular blends. A delightful, swirling collage of herbal flavors with just a hint of wintergreen. Chamomile, rosehips, raspberry leaf, papaya leaf, peppermint, spearmint, strawberry leaf, vanilla, passionflower, red clover, star anise, wild cherry bark, damiana, horsetail, hyssop, lemon peel, wintergreen, and lavender.
I made a pot that first night to share with everyone in my household. The wintergreen and chamomile spring to life in the aroma. Drinking it brought back a familiar sensation. I had my finger on all the other notes, but when my housemate said “bubble gum,” I suddenly couldn’t rid myself of the thought.
He paused for a moment and then said, “Not bubble gum itself. More like the taste of kissing someone who has been chewing bubble gum!” And he didn’t mean that in a bad way! He is my favorite person with whom to enjoy food and drink, because he always finds the most expressive and clear way of describing sensations. And no one present would disagree with him.
I love this tea. It’s been one of my favorite before-bed treats – and totally guilt free because it’s decaf and naturally sweet. Kind of like that one beautiful spring evening I spent in Missoula back in 1991…
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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.