This old, wild, raw puerh brick is back in stock. I've described it several times already.
It's a tea I know since March 2004 and have drunk countless times since. Still, each time the pleasure is unique. Today, for instance, the weather was nicely cold and grey. So, to celebrate the return of the prodigal tea, I embarked in a full fledged Cha Xi. This means I even used charcoal fire to heat the mineral water in my old Japanese tetsubin.
I used this wonderful Cha Bu made, again, by my mother, with fine Japanese fabric. The hexagons are so fine and stitched by hand. It looks great. All pieces of life coming together.
And for the brick, it's more the opposite: the leaves come off easily. It's very easy to flake it without breaking the leaves. They have a clean dry wood fragrance. (In high concentration, it's quite intoxicating in a good way.)
The water is slow to boil. I keep on blowing air on the charcoal to strengthen the fire. And while I wait, I can slowly continue to arrange the setup of my Cha Xi.
After flaking the leaves, I store them for a short time is this antique celadon jar. A CD of guqin is playing in the background.
I gaze at my old cups, their cha tuo, the Sung plate under my zhuni Duo Qio teapot and the flowers in the ever transformed into a vase.
This Cha Xi works like a time machine. I've left our multi-tasking epoch and am back in a time where water is boiled over fire.
I haven't used many leaves. The open leaves will only fill half the teapot once I'm done. This allows me to make long brews. This puerh is so good that it's not turning astringent or bitter, even after very long brews. It allows me a lot of freedom. I fill the teapot back with hot water as soon as I've poured it out. So, the teapot is always full. And when the cups are empty, I fill them with tea and start another brew.
Anyway, this was how I felt brewing it today. And the result was even better than I remembered. I never drink it in summer, because it makes me feel so warm. So it had been half a year since our last encounter. The sweet and calm lingering taste was as smooth as ever. The fragrances of cedar and camphor wood were there and transported me, again, in old China.
The first cups were very concentrated and the last very sweet. Hummmm. I feel energized again. What a blast!
2003 Tong Qing Hao Sheng Puer
1 hour ago