|1995 raw puerh - Yiwu|
Nicky Evers practices "flow art", a circus-inspired art form combining dance, awareness and the manipulation of an object. This includes mostly juggling, but also spinning, some dances and martial arts. Through such physical activity and the concentration it requires, a person enters a mental state of 'flow' that is both source of energy and happiness.
Achieving flow isn't just limited to flow arts. You can achieve it while driving, working... when performing any activity that you do well and that requires all your attention. When done properly, brewing tea should also be conducive to flow. There's a particular step that involves focus, skill and grace: the pouring of the tea from the gaiwan (or teapot) to the cups without spilling. Managing to do so while paying attention to an even tea concentration and volume in the cups feels great!
See how Nicky manages to keep a very straight position and focuses his attention on his pour:
In this regard, even after 13 years of practice, I still feel that tea is very humbling (and not pretentious at all!) because it's so difficult to have a really flawless execution and a perfect cup. Here is Gian getting his hands-on tea training:
Tea note: despite using a simple porcelain gaiwan and very few leaves, my 1995 raw old arbor Yiwu puerh tasted very smooth, powerful and had a sweet lingering aftertaste. Amazingly pure puerh that I recommend wholeheartedly!