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Prepared this Keemun gong-fu style and am really loving it.
My cup today is the first from my new Yixing pot, which I seasoned overnight. I still think that clay is the best material for brewing Chinese and Taiwanese teas.
Tea drinker, blogger, bi-vocational clergy, reader and walker. Madly, passionately, in love with the leaf.
Chicago, IL
http://www.lainiesips.com