I decided to start brewing some of my black teas gongfu style. So far I usually drink this stuff as is in the grandfather way — some leaves in a big mug and continuous refilling with hot water as necessary. But since these things are usually referred to as “gongfu hongcha”, why should I not do it the proper way?
The first up is what I used as wedding favours… Adagio’s Yunnan Gold
Clean, sweet, with a slight undertone of bitterness, full bodied. Not a bad tea, I think, although without comparison given the fact that I’m using a new (for me) pot and all, I don’t want to say too much about it yet.
5 responses so far ↓
salserito // August 18, 2008 at 2:51 am |
Is this new teaware? I love the little teaboat and the cup looks just fantastic. The pot, no doubt, has been shown before, at least in a group portrait. Is there anything at the bottom of the bowl to keep the pot out of water? I’ve been thinking of trying to put together a “tea boat” type arrangement for brewing. Nice work at getting those dry tea leaves to POP out of the picture.
MarshalN // August 18, 2008 at 7:57 am |
Actually….. the pot is the new teaware in question. Everything else has been around for at least…. half a year now. 🙂
MANDARINstea // August 18, 2008 at 10:19 am |
How did you clean the “New Old Thing”… I mean the teapot, before you start using it?
MarshalN // August 18, 2008 at 4:33 pm |
I cleaned it….. by bleaching it. It wasn’t that dirty.
Oh, forgot to answer you Sal — no, there’s nothing to keep water out. I just pour the water out as necessary.
salserito // August 19, 2008 at 9:50 am |
Thanks, MarshalN. It’s a very beautiful pot, but you have so many admirable ones that I can’t keep track of them all. It seems quite small. You used a pretty weak solution of bleach, I would imagine.