So, I wanted to dive into the world of Chinese black tea today. I’ve always been more of a coffee guy, but hey, gotta broaden those horizons, right?

I started by picking out some tea. I went with a few different kinds to get a feel for what’s out there. I grabbed some Keemun, a bit of Yunnan Gold, and some Lapsang Souchong just for kicks.

Next up, I boiled some water. The guy at the tea shop said it’s important to get the water temperature just right. Not too hot, not too cold. I used a thermometer to make sure it was around 200 degrees Fahrenheit.

• First, I warmed up the teapot by pouring some hot water in and swirling it around.
• Then, I put the tea leaves into the pot. About a teaspoon per cup seemed to be the consensus online.
• After that, I poured the hot water over the leaves and let it steep. Different teas need different steeping times, so I had to keep an eye on the clock.
• Once it was done steeping, I poured the tea through a strainer into my cup. Gotta catch those loose leaves!

Tasting Time

I tried the Keemun first. It was pretty smooth, a little bit sweet, and had this nice, rich smell. The Yunnan Gold was a bit bolder, kind of malty, I guess? And the Lapsang Souchong, well, that one was smoky as heck. Like drinking a campfire. Not my favorite, but interesting.

Overall, it was a cool experience. I realized that there are so many different flavors and the color of the water was so beautiful, all within the realm of Chinese black tea. I might not be switching from coffee anytime soon, but I can definitely see myself enjoying a cup of black tea every now and then. It was definitely eye opening, and it makes you think about all of the different factors that go into how a tea tastes.

If you are looking for something new and have a free afternoon, it is worth a try!