I live with my paternal family on a small, family-owned alpaca farm in the Pacific Northwest. I’ve been drinking tea (not counting tisanes) since I was relatively small and first allowed caffeine. Here, we are lucky enough to have two lovely, non-chlorinated wells, so I have relatively unlimited access to nice water that doesn’t influence the taste of my tea, and it certainly feels like a privilege. I make my teas gong fu style, sometimes with an Yixing pot, and sometimes with a small porcelain pot, as that seems to work best for many of my greener oolongs. I love learning, talking about and making tea.
One of my favorite things about making my gaoshan oolongs is the focus and care that they take to make them truly shine. If I’m having a rough day, I can sit down and just focus on the time, temperature of the teaware, etc, and it is completely distracting from whatever is upsetting me.
I think that, however, the most fun is in trying new teas (particularly oolongs; they’re just too wonderful) and working with them to learn how to make them taste their best.