I visited Mr. Wang's store for more roasted Tie Guan Yin and Shui Xian last Friday. 2006's batch is not ready yet, but in the case of heavily roasted oolongs, it's actually better like that. Why? Because the leaves need several months to recover from the roasting process. A tea that has just been roasted (even slightly) will feel somewhat nervous on the palate.
I also would like to show you the teapot Mr. Wang has been using daily for a long long time:
This reminded me of this post I came accross recently. The rest of the blog will show techniques to clean a teapot. I would just use a micropore sponge and rinse it with lots of water to make it look new. On the other hand, wouldn't this wipe out Mr. Wang's tea memories?
Anyway, I just wish us all to live so long and brew tea so often that our teapots look like this one day!
Kama-iri cha de Ureshino, Benifûki
1 day ago