What you are about to look at is the process of a clay barrel aging experiment using an 80 proof birch beer smoked tea liquor and a ctc dianhong from Yunnan.
Short and sweet; and to the people who had said my photos are not good, I’m stepping my game up.
Peace,
Andrew / Liquid Proust
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Hi Andrew,
First of all, I think your pictures are beautiful, and I love your blog! I signed up for bloglovin just so that I may be able to follow you. I am a lover of tea (and tisanes…please don’t judge) and it’s wonderful that you are sharing your knowledge and passion on these posts. I hope to learn much from you 🙂
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