Tea Time

I grew up a tea drinker.

My favourite tea was and is Twinings Earl Grey. Little did I know then that it originated in China.

It wasn't until I met Mabel that my taste for Chinese teas broadened.

Over the years I've come to love many varieties: Jasmine (heung pin), Lychee (laih ji), Pu-Erh (bou lei), Chrysanthemum (guk fa), Pu-Erh/Chrysanthemum blend (guk bou), Oolong (wu lung); Shou Mei (sauh mei), and Ti Kuan Yin/Goddess of Mercy/Iron Buddha (tit gun yam), to name a few.

With dim sum, I like Iron Buddha or Jasmine, sometimes switching to Pu-Erh or Shou Mei if the fare runs on the oily side. I love Lychee tea during winter.

I haven't ruled out non-Chinese teas. A cup of Darjeeling, Ceylon Breakfast or Orange Pekoe is a nice way to kick off the morning. Earl Grey is my tea of choice in the afternoon.

Now if you'll excuse me, Iron Buddha is calling from the kitchen.

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