Tea of the Week- "Ginger Flower" Jiang Hua Xiang Dan Cong oolong

Grown near Dan Hu village at an altitude of 900m in the Feng Huang (Phoenix) Mountains of Guangdong province, S.E. China, this is another fab medium oxidation/roast tea (15hrs @ 98 Deg.C), mild, light, fresh, sweet and floral, with a warming hint of spice and of a high quality that can steep and steep.

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Tea of the Week - Anji Bai Cha

A tea cultivar only 40 years old, Anji Bai Cha (Anji White Tea) is so called due to low chlorophyll content of leaf and resultant paleness of the Bai Ye cultivar.  (Yes, it's a green tea)

The dry leaf is narrow, pine-needle like, and picked early in quite a narrow harvest window, which accounts for the relatively high price. 

The liquor is limpid and pale, with buttery notes of pine nuts, gentle florals and vegatal greens.  

The heady aroma lingers satisfyingly after consumption.

As beautiful as it is tasty, well worth a slurp..

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