Talkin’ bout tea. All day erry day. I’m in it for the (oo)long haul.
I love tea. Fresh or aged, roasted or unroasted, fermented or unfermented – it doesn’t matter to me. Although I do have a special appreciation for Taiwanese rolled, heavily roasted Assamica oolongs.
Whether you’re just curious or you’ve already been sucked down the vortex that is Gongfucha or “specialty tea”, take a look around! I write about tea prep, tea selection, tea processing, and more.