A three-fer today. I started off with some Dragon tears (AKA dragon pearls, jasmine pearls) that I bought in NYC during a recent trip, but I’ve been under the weather lately so it wasn’t doing it for me. I switched over to some pretty good Assam by Numi with honey and a cup with yellow lump sugar (the only sugar I ever even consider in tea). Now I’m feeling like punishing myself and the cold I have so I’m going to throw down some Kudingcha. Kudingcha is not truly tea, but long “needles” or spikes consisting of one really big Holly (Ilex) leaf rolled up. It is bitter as hell, but also has naturally sweet sensation and aftertaste. It took a good bit of resolve to try brewing it enough times to get it right… but I finally got it down. I use just one spike in a 6oz. gaiwan steeped in boiling water for about 30-45 seconds. The second, third, and fourth steeps are the best once the edge is knocked off the bitterness.
Dragon Tears, Numi Assam, and Kudingcha