Getting Reaaally Into Tea Was My Best Decision of 2019 (So Far)

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Getting Reaaally Into Tea Was My Best Decision of 2019 (So Far)
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We'll admit we miss 2019.

I’m going to level with you: I’m not a “tea person.” I don’t frequent modernist tea shops with sans serif menus, I don’t sip Earl Grey while completing a crossword in bed. I am, however, a cold person. When December’s chill sets into my bones and claims squatters’ rights until late April, I start supplementing my morning coffee with endless cups of, well, whatever battered teabags are in my desk drawer.

It’s not a good look, especially for someone who works at a food magazine. That’s why I decided to skip the usual New Year’s promise to go to the gym more often and give myself a fun goal: Stop using budget teabags and figure out how to steep properly. Several months later, my habits have changed, largely for good. Here’s how my quest to become a tea person went down..

Co-owner Wing H. Wong explains they’re just regular tea leaves that have been carefully rolled into a spherical shape, which unfurl and get better with each additional infusion of water. I ask him to recommend an “interesting” black tea for me, because I truly have no idea what I’m looking for. He hands me a jar of Golden Monkey, a gold-tipped black tea from China’s Fujian Province that’s popular with customers.

I drank endless cups of green genmaicha when working at a cafe in college, so I grab a bag for nostalgia’s sake and check out in a blur of scooping and weighing. The $45 receipt gives me pause, so I attempt to ease the pain by calculating the cost per cup. I give up on the mental math and just hope it lasts a long time.Now that I’ve transitioned to loose-leaf, I need to find a way to make it. I consult and learn that my beat-up strainer ball won’t make the cut.

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