I had intended to join this forum for ages, but think I was a little nervous about it. Silly, I suppose, considering I keep a blog.
I trained under a CIA graduate for baking, before rolling into cacao and pretty much anything in the culinary arts.
Tea wise, I first became obsessed with things like chai, milk tea, butter tea. I then discovered oolong teas via samples provided to me while romancing the notion of attending school at the French Culinary Institute, though it took a really lovely Tie Guan Yin I purchased on my own to seal the deal.
Later in 2008, one of the artists I handle promotion for in the States sent me a cake of puerh that he and his partner Zhang Jian had pressed in the shape of their Buddha Machine. I still have it, untouched. This sent me looking for puerh, though it was not easy, and I ended up drinking a lot of bad tea. Ha!
Anyway, I have since found my way forward in a good way with the assistance of good producers offering great to exceptional puerh tea.
I have recently started coming back to oolong, and am finally digging into Dancong teas.
I have a preference to raw puerh young and aged, followed by Wuyi yancha, Taiwanese High Mountain, and now a budding Dancong obsession. I am looking for any guiding hand suggestions on that last one.
I look forward to much discussion here on the site.