Teaparker's latest book has been published! This one deals with the relationship between silver ware and tea!
The history of this relationship dates back to the Tang and Sung dynasties. Later, silver also became an important tea accessory in the West. This book gives life to this forgotten history with wonderful pictures.
Water boiled in a silver kettle is different than boiled in a tetsubin. Last week, in tea class, I experienced that High Mountain Hung Shui Oolong tastes better (clean and pure) with water from a silver kettle. The water from the tetsubin was adding too much complexity.
Silver opens new ways to experience tea. It brings out the wonderful fragrances of the leaves.
My name is Stéphane Erler. I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.