I’d thought that I must have oversteeped my big pot of Norbu Xi Hu Long Jing, as the liquor was darker than usual and more yellow—almost gold—as well. Gazing out the window, I lost track of time while watching the Salvation Army guys load my donations onto the truck. I cringed as they threw bags containing English-style tea pots into the back. I certainly hope that none of them were crushed!
So today was a turning point. I am now officially into the tetsubin scene and out of the porcelain English-style scene. I was hemming and hawing about whether I could give them away, but then I did, and fortunately the big truck arrived before I could suffer donor’s remorse and remove the teapots from my front porch. I have given a huge volume of possessions away over the course of the past couple of months because I lost about two-thirds of my space when I moved, and I desperately need air space to be able to breath!
I used English teapots for a decent chunk of my life—supplemented by glass Bodum filter presses (intended for coffee). Of late, I’ve been using only the tetsubin because they not only keep the brewed tea drinkable longer (without reheating), but are also ideal for instantly cooling boiling water to green tea infusion temperature! In fact, they are so good at temperature reduction that I have taken the variable temperature kettle off my wish list!
Now back to today’s first POD (pot of the day). It turned out that I did not oversteep the Norbu Long Jing, as it was delicious. I drank two glasses right after my first meal of the day, a hunk of walnut bread (which I picked up at a farmer’s market yesterday) toasted and smeared with butter. Yum!
second infusion (after dinner): also very smooth and flavorful!