White Tip Oolong

This tea from New Mexico Tea Co. was a gift. I am unfamiliar with the company, but this tea was good, and I totally want these cups.

It's a Formosan oolong from the Tung Ting province. The rinsed leaves smell like baked fruit, cherries or something.

The brew is malty, reminiscent of a dian hong, similar mouth feel as well. When gong fu-ed, there are sweeter notes of molasses. Delightfully smooth and moderately complex. Yields about five to six, maybe seven, infusions depending on taste. Well worth the price.

On a personal note...

Regular readers may have noticed that the blog is limping along. June is almost over and this only the third post this month, by far the slowest since the beginning. I assure you that the blog is not dying, or in (much) danger of an extended hiatus. We are merely experiencing a period of decreased activity.

The biggest reason for this is that I am getting divorced. And while I will say that it has been a remarkably amicable affair, it has left me often feeling distracted and unfocused. My tea consumption in general had decreased dramatically, probably only a cup or two every three days or so. In short, tea just hasn't been on my mind, so there hasn't been much to write about.

However, through this I have learned two things, that I will now share with you.

Tip #1 DO NOT leave spent sencha in a pot for more than a week. That is not an aroma you want lingering.

Tip #2 When rigorously cleaning said pot with boiling water that you then spill on you hand, gently set down the pot first, then feel pain.

Lastly, to my regular readers, thank you. If not for your continuous support and interest in this blog, I'd have given up a while ago.