I had been waiting for the new spring tea crop to come for a couple of months and so it was a great pleasure recently to attend an event celebrating the arrival of the new spring teas at a local tea shop. There were several teas to be sampled and a demonstration of the tea ceremony for three types of tea as well – green, wulong and pu-erh. I found it all very interesting and discovered anew how much I prefer cooked pu-erh to raw… the cooked type has a much smoother, richer sort of flavour while the raw is more astringent. There were a couple of spring wulongs from Taiwan (my favourite) to try and I took home some very high mountain Wulong from Yushan (Jade mountain) in Taiwan. Brewing it at home in my new teapot was a pleasure. It yields a subtle yet distinct flavour characteristic of Taiwan wulongs although perhaps not as fragrant as some of my very favourites. On drinking several tiny cups of this deliciousness, Max said solemnly, “I will never drink Lipton tea again.” lol
Update: June 3, I was just sent this link to an article about the above event with a quotation from yours truly.