I received a yixing as a gift from a friend of mine, who had gotten a new yixing for aged sheng which left this one unused. He has done such a good job of season it, I feel its a shame using it to brew my 90's tuo, but have no fear better aged sheng should be on its way.
This is brewing up a strong dark cup of tea, which tastes like a walk through a forest in late fall, after a rain. To me it also reminds me of old decaying trees eaten away by bugs, and moist with decomposition and fresh rich soil.
Now I know I raved about this tea the first time I talked about it. It still is a great tea for the price, and sadly Nada said he probably won't stock it any more after the ones currently in his possesion run out.
I also decided too include a picture of what I'm currently using for Puerh tea. The clay jug is my fair cup, and I like these bowl type cups for puerh, somehow with these aged tea's they just seem to make them much smoother.
3 comments:
Your description of this Puer makes me want to taste it very much. I've always found the fall season exciting, ever since I was in school. It's no wonder I enjoy Puer as much as I do. --Jason
Jason,
I should note if you have many examples of decent to well aged Sheng, then this tea might have less of an attraction for you other than its price.
I also appreciate a bowl shaped cup for puerh tea. I can't offer any better explanation than lots of trial and error.
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