First cup of today is some more 80s Yinhao toucha. I'm brewing it gongfu in a yixing using a bowl to catch the water this time around. Nice change of pace. My raw puerh yixing is not yet seasoned, so not too much effect but it's fun brewing in this beautiful hand made bowl. The white dragon creature swoops playfully across the deep organic blue,
through pungent warm amber clouds,
my YiXing rides it's back,
gratefull for the aid
ps. I got to meet the potter who made this bowl a couple weeks ago. Apparently she is lifelong friends with my wife's parents, which is how we have the bowl. She studied pottery in Japan and sells bowls there too. I was very happy to meet her, tell her I love her work and talk tea which it turns out she knows a great deal about.
Do you have a photo of the bowl only, tenuki...for the TeaDay crowd?
In 1999 when I started drinking tea seriously, I bought a bag of toucha pu-erh, 5 grammers. There was no TeaChat, I was buying tea out paper catalogs, not relying on the internet for info. I tried one, thought what the heck is that stuff. Put the bag in a kitchen cabinet til a year or so ago when I found it by accident. I had been a member of TeaChat for a while then and knew what pu-erh was this time around, though not a devoted fan yet.
Today, running late for a family function, all I could do was grab one that has literally been sitting out next to my kettle (near the stove) for easily six months, just simply clad in its tissue wrapper. I figured, this sucka has to be so stale and flavorless. I was just not motivated to pick it up and actually drink it.
Pu-erh is amazing...I steeped it at least ten times, each a robust cup of tea the likes I have not had in a few years. I even gave 2 steeps to a curious family member who seemed to genuinely enjoy it. He refered to it as slightly fruity...not bad for a guy whose first cup was a few days ago when I shared sencha with him.
I simply ran out of time for more steeps.
No timer, weighing, measuring water, no thermometer, just enjoying tea.