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a living ecosystem — even considered as a member of the family by the women themselves
from 7 to 9 PM
which wraps and supports the waist
red teas or roasted teas
She was close to Lu Yu
Gui Lao Liu Bao japanesetea a living ecosystem — evenGui Lao Liu Bao is an aged dark tea (hei cha) from Wuzhou, Guangxi, China. Harvested in 2008, from large leaf varietals, typically 35 leaf plucks, picked in spring. Leaves are spread out to wilt and reduce moisture. Leaves are heated (traditionally in woks) to halt enzymatic oxidation, preserving certain green characteristics. Rolled to break cell walls and shape the leaves, facilitating flavor development. Then, the tea is piled, moistened, and
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