A great affordable introductory Shu Puerh from Hidden Peak Teahouse

 

Just finishing up the last of a ten gram sample I bought over six years ago from Hidden Peak, the 2008 Lincang Shu. Every session I liked it more, did it age over this brief year and a half lingering in its little sample bag, stuck in the dark all alone in  tiny ceramic cupboard drawer? I don't know but I know my palate has evolved a TON over this time, and I know further that I LOVE this tea.

Will it still be available? That's the cool thing with aged teas, it just might! If it still exists no way can it still be a very affordable four bucks for ten grams as seen in the above photo.

It is a great introductory shu I think, and I furthermore think, I am off to buy some more! This shu is deeply earthy, dark from first flash-rinse, almost meaty in color and texture and has all that forest undergrowth mossiness I have come to love. Clean earth, great energy and of this writing, the last three grams of this teacher of a tea are still telling me tales that change with each steep, going on the 9th as soon as I finish this brief missive to you, my readers.
Visit Hidden Peak Teahouse and check it out for yourselves.

(Photo from HPTH website with my thanks. Gonna go buy me a brick o'this right now!)

Hannah's Simmer TF Down Tea!

 Oh man, did I make a masterpiece! I thought I was just making something to bubble all day on the stove for the scent only, to welcome in the new season, but damned if I didn't make an extraordinary large pot of homemade deliciousness.

Here is how it went, may it inspire you to play around too!

Used my large clay stovetop pot as seen here.

Filled with water, I used tap water today, I then added Fresh Cinnamon sticks from Sri Lanka, half a ball of Jaggery also from Sri Lanka, large chunks of slightly crushed fresh ginger and a dash of nutmeg, (sadly not fresh and not from Sri Lanka), and thanks to my favorite farmer’s market, this Louisville-based spice merchant, CEYOLANKA SPICES supplied the other two luxuries, the Cinnamon and the Jaggery.

 Find them online at the above link!

I let that come to a soft boil and then I added, just spur of the moment, a large glass of iced Houjicha from DEN’S TEA which I had made yesterday and put in the fridge for today. That added a subtle roasted flavor that makes this brew so balanced. Well, I might have gone a bit overboard with the crushed fresh Sri Lankan cinnamon, but it is SUCH an amazing flavor, far, far better than the Cassia based stuff we are all used to.

And yes, I am talking to YOU, Saigon Cinnamon, you less than fabulous competitor!

I am calling this brew, which is perhaps a little overly warming on a rather humid Kentucky day, my Simmer The F*{* Down Tea. Even though it’s making me sweat I’m off to make another cup!