Sina Carrol (right) with Angela Justice at Celadon
Continuing from last week, Sina Carrol tells me more about what she loves so much about tea.
What is the tea you can't live without?
Presently: White Peony King, Luu Shan Clouds and Mist, Honey Dan Chong, and my secret stash of 30 Year Pu-erh, but if you must nail me down to only one...it's probably a Taiwanese oolong. Taiwanese oolongs tend to have more floral tones than Chinese mainland oolongs, which are more honey-like. The oolong I prefer is charcoal fire-roasted -- it's really not as smokey as you might imagine. This is a complex oolong that is slow-roasted over bamboo charcoal, which imparts a subtle sweet grassiness to the it and brings out the soft and velvety sugar tones. It is a sophisticated tea that has many layers, is easily palateable, and simple to enjoy. This is a great tea for a Yixing teapot. This particular teapot manages to lend back the flavor of the tea each time you brew it.