Thursday, June 01, 2006

Mr. Wang's teapot

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!
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2 comments:

  1. AnonymousThursday, June 01, 2006

    Je me souviens avoir apercu de telles traces sur une theiere que Mme Tseng m'a montree, maisuniquelent a l'interieur de celle-ci. Peut-etre peut-on nettoyer l'exterieur sans risquer d'effacer la memoire. En plus, il m'a ete conseille de le faire pour que la theiere puisse respirer.

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  2. AnonymousSunday, June 04, 2006

    Bonjour,

    Je suis impressionné par l'état de cette théière. Je n'arrive pas à m'imaginer le nombre d'infusions qui ont été faites pour arriver à ce résultat. Certainement une grande partie de la vie de son propriétaire !
    C'est le bec qui m'impressionne le plus : on dirait que le culottage intérieur a traversé jusqu'à l'extérieur ?

    Salutations

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