i have decided to become a tea snob.
i work at starbucks and there are a few coffee snobs there (anyone who asks for a caramel-anything is not a coffee snob) people that can tell you what county, farm, tree, branch, weather, if the farmer had a wedding ring by the subtle gold notes in the bouquet, are snobs.
like oenophiles, but for coffee. well i want that for tea. i have also started to dabble in whole leaf (higher quality than bagged), not as convenient.
my first adventure out was lapsang souchong. a black tea from china that is smoked over pine root.
it tastes like christmas, rather, it tastes like 2 weeks before christmas when dad gets the tree and cuts the lower branches off and throws them into the fireplace. smokey and piney with a tea chaser. actually its not as bad as that may sound. the scent of the dry leaves is pretty intense, but the brew is milder and when sweetened it is quite drinkable.
not the perfect cup, but an interesting sidetrack. i'm going to continue in china blacks before entering "flavor country" (india), followed by oolong, then green.
i work at starbucks and there are a few coffee snobs there (anyone who asks for a caramel-anything is not a coffee snob) people that can tell you what county, farm, tree, branch, weather, if the farmer had a wedding ring by the subtle gold notes in the bouquet, are snobs.
like oenophiles, but for coffee. well i want that for tea. i have also started to dabble in whole leaf (higher quality than bagged), not as convenient.
my first adventure out was lapsang souchong. a black tea from china that is smoked over pine root.
it tastes like christmas, rather, it tastes like 2 weeks before christmas when dad gets the tree and cuts the lower branches off and throws them into the fireplace. smokey and piney with a tea chaser. actually its not as bad as that may sound. the scent of the dry leaves is pretty intense, but the brew is milder and when sweetened it is quite drinkable.
not the perfect cup, but an interesting sidetrack. i'm going to continue in china blacks before entering "flavor country" (india), followed by oolong, then green.
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