Month: February 2018
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A Tea Man on Tinder
So . . . I joined Tinder last week.
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What the Heicha?! A Shou “Puerh” from Fujian?
Back in the spring of 2017, tea afficianado Nicky “Steady Hand Tea” Evers passed on a unique specimen. A Wuyi oolong from 2005 that was wet-piled, dried … and stored in Taiwan. It fell into no discernible category. The taste was “like” a Hunan heicha … with notes of cliff side roast. I compared it…
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Darjeeling in Autumn
I chose a weird time to talk about autumn flush Darjeelings. For one thing, it hasn’t been a typical year for the region. (An understatement, true.) But before I get into that, I should probably explain what I mean by “Darjeeling autumn flush”. Here’s a bit of a primer.