WarbyPicus
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Finding The Tea Qi- Snow Day Bonus
🕑 Added 2026-01-26 14:30:02 +0000 UTCAs many of you probably know, I live near Boston. There is, in a word, snow. A lot of snow. A very good day for tea. I had two, and wanted to share them, because what they are and how I drank them were such a departure from the Pu'erh I drank all last week.
First up is this absolute beauty.
It's not on their website, BTW. You have to go into their store to get it. The tea comes from Taiwan, and I'll leave it to your google skills to investgate just why this is such a batshit crazy way to make tea. Fortunately, I had a highly traditional, very respectful way to brew it.
Snowy days require mugs of warm tea. I loaded the built in infuser with big pinches of tea, and hit it with the not-quite-boiling water. Oh it is GOOD to be home with my precision kettle. Set and hold a temp to within a degree? Yes please!
I mean, look at that! The flavor and aroma are absolutely incredible. As subtle as the Pu'erh was, this is direct. It's sweet, immensely, overwhelmingly honeyed. It holds up to a longer steep without the faintest hint of bitterness or tannins. This is all sweetness and warmth and just... happy. I must have drunk four mugs of this during the day, and the leaves were still going strong. If you live remotely near Boston, it is worth running down. It's that good.
After mid afternoon, I got into tea number two.
This one I did a bit more traditionally, in my budget porcelin gaiwan, and shared with a very respectable rat.
Now, this tea was chosen for a very particular reason. I haven't liked the oolongs I've tried before, and this was something they suggested in the shop. When the roads are better, I'm buying a bucket of it. Really. Subtle, nuanced? HELL NO. Does it smell like a milk tea, have the most incredibly smooth mouth feel and taste sweet and rich and delicious? Yes. Ten thousand times yes. Tannins and bitterness, no. But who cares?
Look at the view out the window behind my tea kettle.
Doesn't that make you want a cozy cup of sweet, warm tea?
I'm posting this because I wanted to share some things I like. Things that weren't challenging myself, or leaning into the more arcane aspects of gongfu tea. No fancy clay gaiwans or clay tea cups. No special mountains, or age-worthy teas. Just immediate, comforting fun. Strong flavors, easily drunk and easily enjoyed.
Don't know if I found tea qi. But boy, did I touch happiness!
Hoping you are all warm and safe out there-
Warby
PS. When I landed at Logan, it was so cold my face hurt. I got a headache from the cold just walking to the Uber. That morning, I had been keeping my sunburt legs covered in the eighty six degree heat.
Comments
Veridescent
Fascinating, sonthere are teas that are truly gull and sweet. Well I guess I have had cold sweet tea but I sort of assumed those varieties were different species to other teas
Felix Giron
Tea made with one's own tea ware is one of the best parts of returning home.
Nonnyor Business
Oh damn. A good tea and a good swear, I think.
Len
I need a good tea. just spent almost 2 HR doing my walk and driveway...WITH a 24" snowblower.. Had a good 18"+ yesterday and last night of snow. Plow missed the edge of road by a good 10 feet....
Nonnyor Business
Wine tasting really is the best comparison. It's regional, ages for decades, there was a speculation bubble in the nineties/aughts, some people are really into it but it's also kind of niche, etc. It's really interesting to me- Pu'erh is apparently the most popular type of tea in China, but most people are drinking basically supermarket stuff. Cheap and cheerful, none of the messing around with gaiwans or ritual or anything. But like wine, there is the super high end of what is basically the same product, and that's what the export market is seeing the whole market through.
John Bierce
Oh dang, I just started getting into Taiwanese Oolongs too! There's a great little Taiwanese tea shop near my place, probably just going to start buying more for my home supply from them soon.
Dane
Interesting how the Pu’erh is like wine tasting and I’m sure it’ll take years of being in the hobby to grasp the flavor notes just like wine
Andrew Lechner
Tea.
