My Rakkasan tea of the day today is the Vietnamese Nine Dragons Oolong, from the Cho Long in Yen Chau district of Son La province, on the border by Laos. This full-bodied tea can stand up to 5-6 infusions according to Rakkasan’s tasting notes. I am on the second pot, and it still tastes lovely, with a somewhat “grassy” aroma. The tea is harvested from 300-400 year old wild-growing large leafed tea trees, and is organic, ethically and sustainably produced. As I mentioned in the first post on the Rakkasan Tea Company, their commitment and mission is one of the things I admire and want to support in their work.
My second steeping is still rich and dark, and reminds me slightly of the Nepalese oolong Black Dragon from yesterday. Though rolled in the small traditional balls, unfurled, the tea is a large leaf with more green color than the earlier oolongs featured.
The cup is unmarked, and another wheat design that was popular during the 1950s. The saucer is Lu-Ray Pastels in Persian Cream, the most popular line from the Taylor, Smith, & Taylor company. Lu-Ray Pastels were introduced in the four original colors (including the yellow Persian Cream) in 1938. The dishes were discontinued in 1961.