Tea was always a big part of my life.

As probably is the case with many in the Western world, I started with black tea, in China is known as red tea. After trying nearly all types of tea I settled on Pu-erh tea, in China is often referred to as black tea.

Pu-erh is very earthy and warm. Aroma and taste could vary significantly depending on the area where it came from, even mountain slope matters, as well as processing, storage, year, factory, and many other factors - pretty much like wine.

Another great thing about pu-erh is that you can age it, and the tea is getting better with time, like scotch. Isn't it great? ... Most of the times it is, but sometimes you got a miss: a tea that tasted better when young.

I drink other types of tea too but not as often as pu-erh. If for some reason I will run out of pu-erh (don't think that it will ever happen as I have enough pu-erh not to worry about buying it anymore) next in line will be oolong or green, then black, and white.

Most of my tea comes from China, and I usually make tea using a slightly modified version of Gongfu cha. Later I will post pictures of my tea collection; currently, I am in the process of retasting all my tea and updating the corresponding notes.

And in case you haven't noticed it yet, this site's bootstrap theme is inspired by tea.

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