There’s no doubt about it, if you’re truly serious about your love of the leaf, then Anji Bai Cha, or Anji (a county in Zhejiang province) White Tea is simply one of the teas you’re going to have to taste before you eventually depart for the great tea garden in the sky.
The lidded mug I use for Grandpa Style infusion…
If the gong-fu style of tea preparation, with its elaborate equipment, detailed methodology, and precise amounts and temperature control represents yin, then its yang can be thought of to be the “Grandpa style” method of steeping tea leaves.
The teacup bears the scars of a collision with a much larger gaiwan, a trauma it was never going to recover from.
Regular readers of this blog will no doubt be aware of my somewhat lacklustre attempts to curtail my teaware habit.
When you start to delve deeper into the mysterious world of Pu-erh, you tend to run across one name again and again – that of the Menghai Tea Factory.
6:00 am, and my furry brown feline Burmese overlord is making it abundantly clear that it is way past what he considers to be a reasonable hour for breakfast.
I received this tea as a 3g sample along with my recent purchases from “House of Tea“, an amount which is usually acceptable for steeping gong-fu / Asian style in one of my 100ml capacity clay gaiwans.
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Northern Teaist 