Victoria's Own wrote:At work now and enjoying the last of my Bai Ji Guan Oolong - wow this has to be one of the best wuyi I've ever had. (The disclaimer being that I'm not that fond of wuyi)...
That's funny, I'm the exact opposite! I guess I shouldn't completely discount bai ji guan yet, but I like the darker flavors of other Wuyis much more.
Anyway, I just took a couple pics of some new arrivals, which I used to make some tea today:
New yixing pot (I'm slightly frustrated-- it was listed as 110mL but is more like 150, which is larger than what I prefer), and new fishy cups! It's strange how big 60mL looks when you're so used to 20-30mL cups.
Anyway, I'm using this pot for unroasted, lightly oxidized oolongs. Maybe its a weird match to this kind of clay, but the walls are fairly thin, so I thought it would work nicely.
[Edit: Changed my mind already. I'm just going to do the super-green ones in a gaiwan, and use this baby for low-mid roast / oxidation oolongs.]