[Karsten]
> Ti Lo Han, aahh. From the 80s ??? Mind describing it a bit. Did you
> reroast the leaves ? How did you store them ?

[Michael]
Well, there is a sweetness and a roastiness and a Yan/Cliff
taste of stone there. The significant thing is that the tea
begins in one way and ends in another. The sweetness,
for example, holds itself back, and then comes out of the
throat back to the mouth. It's delightful, but requires
attention. I used about 2.75 grams in a gaiwan that barely
holds 25 grams of water once the leaves unfurl. Many
would have used more leaf, and indeed I would too, but
not much more.

I store the leaves as carefully and airtight as I can
manage, but it isn't that critical since these teas
definitely benefit from a bit of air. In fact, all WuYi
teas seem to like a bit of age, even if it's just a few
months after arrival. They do suffer from jet lag.

Try as I might, WuYi teas, while I like them, will
never make my top five list. Ti Lo Han is something
of an exception. I have tasted wonderful Shui Xians
(sp?), but usually brewed by others; I just don't seem
to get it. Usually, they pall. Too bad. Probably too
many Chinese restaurants and too much hype killed
them for me.

Enough nattering after your simple and straight
forward question.

Best,
Michael

Michael