Chong Shi Cha
Hello NYTS Virtual Tea Club Member,
In this month’s subscription box, you’ll find something truly special...5 grams of a rare and fascinating tea:
2012 Liu Bao Chong Shi Cha, also known as Worm Droppings Tea, from Guangxi, China.
Yes, you read that right, this tea isn’t made from leaves but from the excrement of insects that have fed exclusively on Liu Bao tea. While it might sound wild, this is a highly prized and traditional style of dark, fermented tea that’s been carefully collected and aged since 2012.
Expect a smooth, herbal profile with notes of camphor, aged wood, and Chinese medicinal roots — it’s complex, grounding, and unlike anything else in your collection.
But here's the thing: this tea is not brewed like your usual leaves. That’s why I strongly encourage you to join us for the Weekly Virtual Tea Discussion on Sunday, July 27th, where we’ll be brewing this tea together, step by step.
These weekly online sessions are where the magic happens — you’ll learn how to get the most out of your tea, share experiences with fellow tea lovers, and deepen your connection to the tradition behind each cup.
If you haven’t joined one of our weekly discussions yet, this is the perfect time to start. It's relaxed, friendly, and full of insights that’ll help you appreciate your subscription on a whole new level.
Of course, if you can’t make it that Sunday, I completely understand. So, here are the brewing instructions for you to follow at your convenience. and if you have any questions or want to chat about tea, feel free to reach out. I’m always eager to talk tea with our members.
BREWING GUIDE
Chong Shi Cha (Worm Droppings Tea)
Tea Amount: 1 gram
Water Temperature: 212°F / 100°C (boiling)
Steps:
Place a tea filter or fine mesh strainer over your fairness pitcher (gong dao bei).
Add 1 gram of Chong Shi Cha directly onto the filter.
Pour boiling water slowly and steadily over the tea.
Let the tea drip fully through into the pitcher.
Discard the first infusion.
For subsequent brews, continue pouring boiling water over the same tea.
Re-infuse until the flavor naturally fades.
Looking forward to seeing you at the discussion or hearing your thoughts after your solo session. Either way, you’re in for a unique, unforgettable tea experience.
Warmly,
Roy 🍵🙂