My steeped world has been moving at quite a rapid pace, and I've missed posting to teaspoons & petals (although I quench my thirst for immediate sharing on Instagram). So excuse me while I catch my breath and jump right back into posting.
Over the past few months, I have been sharing tea stories and recipes on Fresh Cup Magazine's tea blog. Two of my pieces for Fresh Cup have a bit of an oolong focus, as I explored the story behind a winter harvest of a dark roast oolong and yixing teapots. Besides being perfectly petite (at least most are), what I love most about yixing pots are the porous nature of the the clay that absorbs the essence of the tea (which is why it is recommended to only steep one type of tea in the yixing pot to maintain its purity). Pop over to the piece for a full read.
And as we embrace the chill in the air, I'm craving roasted tea flavors that are a warm blanket for my taste buds. Read about my steep of Teance's Dark Roast TieGuanYin harvested this winter (and seen below). Tasting note sneak peek: this particular oolong delivers smoky, richly sweet, stone-fruit notes that remind me of a grilled (just barely charred) nectarine.
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