Post #612741
2026-03-08 17:50 UTC
I took on a bunch more crassicolumna teas, encouraged by my results with the aged yabao “puer”.
I agree with @baptnz that the yabao black tea cake is a standout. The dark buds yield a pale (for hongcha) liquor that has a pleasant degree of bitterness. It also has something I’m a sucker for; a cooling, almost mentholic, quality.
@tea
Replies (1)
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@babelcarp@social.tchncs.de 2026-03-09 00:40
> crassicolumna yabao hongcha Through maybe 7 steeps today, as the flavor gradually faded, it kept up a nice honeyed huigan. That said, it was kind of stupid to pick today for a caffeine-free afternoon session. Last night Eastern USAian time jumped ahead one hour *and* we had to stagger out of bed at 6:30 to be ready to meet just-off-the-plane European relatives for breakfast. @tea