Even a hardcore tea fan living in Taiwan like me doesn't have so many opportunities to brew tea in the hills of the Wenshan area. The weather is perfect: sunny, dry, and comfortably warm. So, after brewing a 2007 semi-wild Baozhong, I didn't want the pleasure to stop. 1 tea wasn't enough.
So, I changed the set-up of my Cha Xi a little bit to match a darker feeling for a tea with a darker, stronger roast.
The aromas from this still recent roasting are so powerful that it's best to use very few leaves in the pot. The bottom isn't filled completely, as you can see below.
A slow first pour and a long brew are the best way to start the session. The added benefit of this slow pour and brew is a very calm and peaceful mood.
What a joy! The spring water is boiling in the silver kettle over charcoal fire. It takes more time to boil than with gas, but this longer wait is just like waiting Christmas when you're a kid. This prelude adds significance and meaning to the tea. If something is too easy to achieve, it looses some of its appeal.
Brewed in the zhuni Shuiping, this Oolong releases its smooth, velvet aromas with depth and power.
The tea gives me a warm and powerful energy. It's a good fit with this still very fresh early spring morning.
Air, wood, earth, metal, water. The 5 elements truly combine in the most natural manner to give me this most pleasant and refined tea experience.
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.