Presently enjoying some Naka Bamboo pu’er from JK Teashop in my new porcelain gaiwan, also from JK Teashop. This is the most delicate (cheap?) piece of teaware I’ve ever owned. I already regret the day my tea drunk ass fumbles it onto my tile kitchen floor, smashing it to bits. Anyway… the dry leaf aroma is incredible. Early steeps are a tad bitter; there’s also this interesting and new flavor for me which I assume is bamboo. Lots more smoke than I like in a pu, but considering the preparation method one cannot be surprised by that. Happy to have tried it. Thanks to cookies for recommending it.

Edit: (an hour later?) Wanted to add that at first there wasn’t much in the way of qi, then I got up to make my wife a cup of tea, and stood in the kitchen for what seemed like a long time with no idea why I was there. So this is definitely weird. Also, I lost count how many steeps I’ve had, but I’ve decided to put this aside and maybe come back to it tomorrow. It’s more powerful than I’d originally thought. Also, my dog loves it.

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For many years I drank cheap asian market-bought oolongs because I really didn’t know what was out there. For the last year or so I’ve been educating myself and making a foray into better quality teas. During the course of my journey I have fallen hard down the puerh rabbit hole – it started with young sheng, but now there’s another even deeper hole in the aged category, and I may be careening down this particular rabbit hole forever. I do still find time for aged oolong, a good wuyi yancha, and the occasional aged white.

I stopped rating teas awhile ago. I guess the numbers stopping meaning anything after awhile. For a long time I was pretty good about keeping my cupboard up to date and reviewing teas, mostly to help me keep track and remember what I like. I’ve gotten lazy about that for the last several months.

The tea addiction has also spawned a new addiction to throwing pottery, and I have become mildly obsessed with making tea cups, shibos, and teapots.


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