Good morning, dear tea friends! On this last day of April when the trees are budding, the sun is shining brilliantly and there’s not a cloud in the blue sky, I’m veering off the first flush Darjeeling path I’ve been on.
Meet Black Dragon Pearls, a China black tea from Yunnan province.
The large, golden-tipped leaves have been carefully rolled into individual pearls. What a time consuming, tedious task that must be. A beautiful tea art form. These pearls are quite big, larger than the Dragon Phoenix Pearl Jasmine tea or Tai Mu Long Zhu green tea.
I steeped the pearls for 4 1/2 minutes in boiling point (212F) water.
The tea liquor is a gorgeous coppery-amber color and is fragrant with notes of sweet milky chocolate.
The cup is smooth and sweet with a lighter feel in the mouth than I thought it would have, given its color and aroma. The prominent note is cocoa with some sweet vanilla hints that linger into the finish. Yum.
I love my new tea bowl with its brown/blue-green glaze and crackle pattern. It’s great for tea and also could be used for rice as well. I found it at the Japanese pavilion at Epcot during my Disney visit earlier this month.
This is a perfect day to go out and work in the garden. I’m excited to discover what’s growing at my new place. Have a lovely weekend and enjoy your tea!
“It is the twilight zone between past and future that is the precarious world of transformation within the chrysalis. Part of us is looking back, yearning for the magic we have lost; part is glad to say good-bye to our chaotic past; part looks ahead with whatever courage we can muster; part is excited by the changing potential; part sits stone-still not daring to look either way.”