May 31, 2013
Currently (and this changes from week to week) I'm enjoying a spring Green that a friend brought me from China - 2013 BiLoChun from Dong Ting Shan. Oolong-wise it is probably always going to be a roasted Wuyi Rock Oolong - love the depth and the fact that it pairs so well with food. I'm also enjoying Korean Balhyocha (an after oxidizing black tea).
Either writing about tea or in the nice weather sitting in my city garden near the water fountain.
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