previous article, I used an old Yixing Duanni and a warm setting. This time, I'm using a 1980s Yixing zhuni teapot on this blue and light brown Cha Bu. It's a nice match for the porcelain qinghua jar I'm using to store this tea.
The farmer made 2 charcoal roasts: a medium and a stronger one. This 'high roast' Hung Shui Oolong is the stronger one. The appearance of the leaves is less green, more grey. But it's not black or brown either like many competition Dong Ding Oolongs. The skill of this type of roast is to add a long, low fire that preserves the freshness of the leaves.
Using high mountain luanze Oolong to make Hung Shui Oolong combines the quality of the leaves and the skill of the charcoal roasting. It's a 'nectar', wrote one reader who had just tasted it. It's like Meryl Streep: it can become whatever you want it to be.
Un travail très rigoureux
1 day ago