So, I took some leaves from this Anping jar. This is where I keep my 2011 spring Shui Xian Yan Cha... The thick, glazed walls protect the tea particularly well. This protection from the rain and wind was necessary that day!
Adding some cold water in the silver kettle:
Ideally, you brew Shui Xian with lots of leaves in a very small teapot (and such a session can last for a very long time). But we didn't have that much time left, the teapot is rather big and I don't want to waste top quality leaves.
So, as I mentioned above, I only used very few leaves. I preheated the teapot and the cup, barely covered the bottom with Shui Xian and filled to teapot roughly 80% with boiling water.
A small cup had brought pure tea joy.
A joy worth sharing with a tea friend.