The aroma coming out of the Yixing was very inviting. I am a lover of Dragon Well. This is a beautiful version of that style. I will have to do another side by side tasting. I have the Upton Superfine as the challenger. The tea is very fresh. I am truly loving what Verdant has to offer and I would recommend them without hesitation….
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I must add that after watching Verdants videos on YouTube I am very green in the art of brewing. This tea will be revisited later today. I now understand that the Yixing is for darker teas. I know many purists may scoff at my coldbrewing in the Mason jar but it has yielded flavors that I consider to be the true essence of that leaf.
This is the beauty of tea. There is no right and absolute way to brew it. My friends in Laoshan village just take a handful of leaves and put them in a glass tumbler, pour boiling water over the top and sip on it throughout th eday, periodically refilling. My friends in Hangzhou are more delicate, pouring between two glass pitchers, or brewing in a gaiwan. Some schools of tea claim that you should fill your vessel up completely with tea leaves for an intensely potent brew, while others use only a few teaspoons. I think tea really encourages play and experimentation. Right now I am working on a guide of every brewing technique I picked up in China for people to experiment with. Each technique comes wit ha story of the person who passed it on to me. Hopefully I will have time to finish that in the next week. I am going to try your Mason jar technique when my autumn Tieguanyin comes in. I have had pretty positive results with cold brewing, and much prefer it for iced tea than doing a hot steeping and pouring over ice. Isn’t it wonderful how many diverse experiences one can get out of leaves?
I must add that after watching Verdants videos on YouTube I am very green in the art of brewing. This tea will be revisited later today. I now understand that the Yixing is for darker teas. I know many purists may scoff at my coldbrewing in the Mason jar but it has yielded flavors that I consider to be the true essence of that leaf.
This is the beauty of tea. There is no right and absolute way to brew it. My friends in Laoshan village just take a handful of leaves and put them in a glass tumbler, pour boiling water over the top and sip on it throughout th eday, periodically refilling. My friends in Hangzhou are more delicate, pouring between two glass pitchers, or brewing in a gaiwan. Some schools of tea claim that you should fill your vessel up completely with tea leaves for an intensely potent brew, while others use only a few teaspoons. I think tea really encourages play and experimentation. Right now I am working on a guide of every brewing technique I picked up in China for people to experiment with. Each technique comes wit ha story of the person who passed it on to me. Hopefully I will have time to finish that in the next week. I am going to try your Mason jar technique when my autumn Tieguanyin comes in. I have had pretty positive results with cold brewing, and much prefer it for iced tea than doing a hot steeping and pouring over ice. Isn’t it wonderful how many diverse experiences one can get out of leaves?