Getting fresh here in the french Alps. What to brew then, given a little cold has fallen on me since a few days?
A zheng shan xiao zhong?
I got just enough for two sessions... shouldn't be of any importance but, not really consciously, I gave it slightly more attention than I usually do.
It was worth spending some time with it. Not really classically red, definitely not comparable to "classical" lapsang souchong.
Round, elegant, delicate while expressive! Original, in the sense of "tea like it could have been made originally" in little villages of Wu Yi.
Have all a good teaday.