You know you’ve taken your eye off the ball when your significant other informs you that there’s a tea shop in town that you were previously unaware of.
If you’re one of those tea drinkers looking to move away from bagged teas, then this is just the kind of thing that would make a good first step.
In a few days time we’ll reach an important point of the year as far as our typical working day is structured.
This is yet another of What-cha’s range of sweet little 100 gram mini-beengs, and is the result of a second joint effort between Alistair of What-cha and Scott Wilson of Yunnan Sourcing.
This tea formed part of my haul from Sing teahouse in Copenhagen during my recent tea-inspired day-trip to the Danish capital.
Maybe it’s something to do with the onset of Autumn, and a subconscious desire to hold on to the fading greenery outside a while longer, but I’ve recently gone on a bit of a lighter tea buying splurge – Japanese greens (Gyokuro, Genmaicha, Bancha, and Sencha), a Korean Sejak, Anji Bai Cha, and the subject of this post, a Guang Xi Huang Ya.
The other day I decided it was high time I paid another visit to Copenhagen to go tea shopping.
Bancha Goishicha is a dark or post-fermented tea from Japan. This particular tea originates from Otoyo town, which lies in Kochi prefecture on Shikoku island, and was produced in February 2015.
Here we have another one of Canton Tea Co.‘s line-up of cute little 100 gram mini-beengs.
 | onemansteajourney on A Change Of Style |
 | northernteaist on Ikea Riklig Teapot |
 | Leia on Ikea Riklig Teapot |
| northernteaist on Ikea Vattentät Kettle |
 | Gayathri on Ikea Vattentät Kettle |
Northern Teaist 