Since February 2014 I’ve saved all the tea leaves I’ve consumed at home. When I’m done with the tea I move the leaves to a mesh strainer to loose excess moisture. The next day I transfer them onto paper to dry. Note the paper has been absorbing the colors of the leaves. Finally I dump the leaves into a bag. Before the bag I was using this large bowl, which shows off a great variety of leaf size, color, and texture.
Tag: dry
Two Yunnans on Flickr.
Via Flickr:
Left: Congu Black, Fujian Province, China
Right: Yunnan Black, Yunnan Province, China
Similar and different in many ways (leaf size, brownness, flavor, aroma). Both delicious and from Silk Road Teas