A thin light threads through the clouds this morning, illuminating the light frosting of snow covering the ground and the trees. We’ve had snow showers on and off for the past week that will continue through this weekend. I love this kind of snow because it doesn’t muck up the driving and constantly gives everything a fresh coating, covering over the dinginess on the side of the road.
This morning I have brewed up a cup of a Chinese Oolong called Da Hong Pao. It is grown in the gorgeous Wu Yi mountain region, located in the Fujian province of China. Traditionally, it is an old and venerable high quality tea reserved especially for honored guests. So, this morning, I honor and raise my tea cup to you, dear tea readers.
The leaf is huge and very dark, even after steeping. I steeped for 4 minutes with 190 degree F water, revealing a dark amber liquor with a sweet chestnut aroma. The taste fills my mouth with buttery smooth honey and nutty notes.
This tea was reputed by some to help with weight loss. I’m not sure what was so different in the components of this particular kind of tea that it would act in this way. You can read extensively on the internet about the “miracles” of this tea, including a lot of articles explaining its weight loss secrets. If you’d like to read about debunking this myth, go here.
love the ceramic shell! Thanks so much for your kind good wishes. I am doing pretty well with the panic reflex and am resolved to approach this as an important level of personal growth and healing.
Isn’t it great? It came with a gift box of incense but I love to put tea leaves on it.
You are so courageous and strong!
I find myself drawn to Oolong teas these days – and I’m amazed at their variety! One of my favorites is Bai Hao Oolong. I’ve not had the one you show here, but I will keep an eye open for it!
[…] Happy first day of fall, dear tea friends! The gray blanket sky has broken up into wisps of cotton fluff revealing a deep blue sky and the promise of a warm day. This morning I’m enjoying a cup of China Oolong tea. Harvested this past spring, it’s called Pre-Chingming Da Hong Pao. Da Hong Pao translates to “Big Red Robe” and I’ve written about it before here. […]