Oh crap. I can make this by microwaving the milk for four minutes instead of standing at the stove for twenty. At least it’s delicious, but my milk intake is probably about to skyrocket.
(everything says to make it with skim milk, but I have 1%, and it’s damn fine. I’ve always thought skim milk was weird. I’d love to try this with whole milk some time.)
This is You :-D
Profile
Bio
I live with my paternal family on a small, family-owned alpaca farm in the Pacific Northwest. I’ve been drinking tea, not considering tisanes, since I was relatively small and first allowed caffeine. Here, we are lucky enough to have two lovely, non-chlorinated wells, so I have relatively unlimited access to nice water that doesn’t influence the taste of my tea, and it certainly feels like a privilege. I prepare tea gong fu style, sometimes with an Yixing pot, and sometimes with a small porcelain pot or gaiwan, as that works best for many of my greener oolongs. I love learning, talking about and making tea.
One of my favorite things about making gaoshan oolongs is the focus and care that takes to make them truly shine. If I’m having a rough day, I can sit down and just focus on the time, temperature of the teaware, etc, and it is completely distracting from whatever is upsetting me.
I think that, however, the most fun is in trying new teas (particularly oolongs; they’re just too wonderful) and working with them to learn how to make them taste their best.
I had a job at the island’s tea shop for a while, and enjoyed the opportunity to learn and teach about teas, and to taste anything I wanted of the stock.
Location
Washington State
