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I think this is a good question. While I agree with sa11 that a Darjeeling is better when fresh, Panxi Curly does smell much more attractively when it is older. Now they are both black teas, I suspect it has to do with Darjeeling being much lighter fermented than Panxi Curly. That brings us to a second question — does tea that are more fermented mature, and those less fermented don’t?
I have tried raw sugar with hot milk before bed for 2 nights now, and sleep has never been better! Heating up my milk now. Some old wisdom do work! Thank you for fine tuning that with raw sugar Leo.
I think perhaps all tea can be drank with honey. Only that the tastes of nicer teas would be covered by it. I don’t think I like honey before bed. Raw sugar with hot milk sounds very good. Maybe I’ll try that tonight.
Chawang, does an Yixing teapot really make a lot of difference? Can’t I do the same with a gaiwan?Having looked at Tea Hong’s range of beautiful Yixing pot offers all over again, I think I am not going to use the cheap things that I bought in my last trip to Hong Kong and China. I worry that they may not be safe.I have never even thought of that! I just let the lid stay there with a small slit after pouring. Which way is better? Does it really roast the leaves? I don’t know, but would be interested to find out.
They really look very nice. I bought one last time I was in Hong Kong, but since I have so many different teas I don’t really use it much. Like MEversbergII, I just keep mine in the retail packages. Tea Hong’s are really nice because they are thick and strong sealed paper bags with aluminum lining. I use them to keep my dried herbs and the scents and flavors keep much better in them than my old glass jars.
I had one before that was flavored with condensed milk. Can’t say I like it. What you described would be an attractive tea if the buttery flavor is natural.
