Today’s tea Moonlight Pavilion:

You’ll notice the aromas undulate between floral, buttery and vegetal, with a pleasant astringency at each temperature.

Yes, it is a pleasant astringency.

Today’s tea is golden yellow and delicious. Amber Hojicha roasted green tea:

This special Hojicha tea is made with sencha leaves which are roasted; a process that transforms the leaves into a warm brown colour and changes their flavour. Amber Hojicha infuses into a deep amber-coloured tea

Today’s tea is a rich golden colour. Thyolo White Peony:

To create this tea, each pluck is three leaves and a bud. Gathered together, the leaves are dried in partial sun and shade, before being finished in the tea factory’s air drier.

3 TBS is crazy. I use 1 teaspoon.

Today’s tea: Yunnan Yellow —

It has a heady and exotic fruity and floral aroma, a thick mouthfeel with intense marmalade and papaya notes and hints of eucalyptus and walnut.

Hmmm, tastes like tea to me. 😆

Today’s tea: Kyobancha

This soothing tea is perfect for a cold day or as a night-time tea. March 2021 harvest.

Today’s tea: Himalayan Evergreen Autumn, Nepal:

Grown at 1850m, these leaves were hand-plucked on the sunny morning of 30 October 2021, then quickly withered, pan-fired, rolled and oven-dried. The result is a delicate tea with a citrusy, buttery fragrance

Why herbal tea isn’t actually tea | The Tea Curator:

Tea is said to have been first discovered in China way back in 2737BC by Emperor, scholar and herbalist, Shen Nung. According to legend, he was sitting under a native Camellia Sinensis tree, boiling a pot of water, when some leaves fell from the tree into the pot. The Emperor drunk the infusion and experienced such a wonderful state which ‘gave joy to the body and sparkle the eyes’; that moment was the genesis of when tea began to permeate itself into Chinese culture.