The TeaMasters courses are back!

For this new semester, I have created this sampler of 2 fresh high mountain Oolongs and 4 roasted Oolongs. The first 15 people who order this sampler will also receive a 6 gr sample from Dong Ding from the 1980s and there's also a free tea gift with this amount!

Several readers told me that they find it helpful to read my product descriptions or watch my video classes to make successful brews! That's why, I wish to let you know in advance which teas I will be discussing and studying this semester. This should make the class more interesting to you, if you brew the same tea as me, and maybe even more interactive if you follow the class live, because there's always a time for Q&A. However, it's also possible to use the sampler without the videos and compare the 6 Oolongs on your own. I selected them so that you may gain lots of knowledge and experience by comparing these teas. Of course, these teas can also be enjoyed on their own, since they were all curated for their superior quality!

This semester will mainly focus on Oolongs and traditionally roasted Oolongs in particular. They are the most complex teas, requiring the most work and skill. They can combine the original floral or fruity freshness with the sweet mouthfeel of a slow baking. Their strengths are their long aftertaste and their aging potential. Actually, according to a French customer, a lightly roasted Baozhong she had purchased from me from the spring of 2006 tasted marvelous after 16 years! This anecdote shows that in the cool and dry West, roasted Oolong may have a better aging potential than puerh!