Thursday, December 22, 2011
Hung Shui Alishan Oolong of Spring 2009
The reward is an extraordinary sweet, malty and rich cup of tea. A warm Cognac almost comes to mind! The caramel fragrances are clean and pure.
Today's Cha Bu is a scarf matching the character of this Oolong. I add a plate to avoid spilling water on it while pouring tea into the cups. And, of course, I also use pewter Cha Tuo from Japan under each cup.