"Space Cowboy" writes:

Over the past couple of years I've been adding dried flowers and
fruits to my teas. I've had best luck sticking with green teas that
in themselves don't have much to offer. Or teas with flavors you
don't like such as a kelpy sencha.

Thanks for the word "kelpy", Jim! I think "kelpy" is now a permanent
part of my vocabulary for sencha.

Strangely, I just tasted a shu Pu'er (You Le Mountain, given me by a
friend) that had a bit of kelpiness to it.

/Lew
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Lew Perin /
http://www.panix.com/~perin/babelcarp.html
recently updated: Dongfang Meiren