Wednesday, January 24, 2007

The best place to brew tea (2)

Here are almost all the leaves that we brewed in the zhuni Xishi teapot. A quick sorting shows lots of grown buds.

You can see that the leaves are very thick. You can also clearly see how they are growing out of each other. This is a characteristic of old, wild puerh trees that I had explained here before. This proved that this puerh is made of leaves from an old puerh tree.

The taste was very sweet and displayed pure fruitiness. No matter how long we brewed it, the taste and smell were excellent. Instead of analyzing the tea for strength and weakness, we were just enjoying it.

So, was it the quality of the tea, the purity of the spring water, the beauty of the Wenshan mountains, the design of our tea tools, the presence of a buddhist temple or my dear friend Ido? All contributed to a perfect afternoon, one of tea, friendship and harmony. Toda rabba!
Note: You may have a look at Ido's blog, Divine Teas and Olive Oil for his account of that afternoon!


Axel said...

Intéressant de noter que certains bourgeons sont beaucoup plus foncés que d'autres, qui sont d'un vert tendre. À quoi cela pourrait-il être dû?

Anonymous said...

And will you tell us more about this tea, that you both seem to have enjoyed very much?
And, will it be available in your selection?

TeaMasters said...


Je pense que cela vient surtout du process de séchage. Pour certains bourgeons plus fragiles la température a du être excessive.

The person who sold it to Ido didn't want to tell much about the exact place where this tea comes from. Just that it was wild and old arbor and that the cakes made were very few.
No, it won't be available in my selection. (I suggest my 2003 wild Yiwu cake if you're looking for a similar pure, sweet and fruity puerh taste).