|1980s Hunan Tianjian by Tao Yuan|
Another splurge of the winter is this antique English pearwood tea caddy. I’ve always wanted one of these. Sometimes they are apple-shaped.
|Pearwood Tea Caddy with copper key.|
|Silver lining cleaned up nicely.|
|Just a few of the 7g I used.|
Rinsing heicha is a tricky business because heicha gives up most of itself in the first few steeps, so a rinse risks wasting the liquor. But wet basement, oy, had to rinse it, even though I think the second rinse did start to show liquor that next time I won’t waste. Here is a photo of my first steeping then.
What I do get is one surprisingly lively cup of heicha, tasting around the storage. Still some bitterness in the leaf, very astringent, tingling on the tongue. My mouth really dried out after a few cups of this. Qi like a rolling, swirling ball in the middle of my back, very energizing. In fact, I feel better now typing this than I have all day long, after a somewhat dodgy night’s sleep. The tea has a bit of a sour note , which is likely again that wet basement. I feel fairly certain I can air this tea out a bit more and bring forth even more sweetness, now that I’ve ditched the smelly packaging in favor of a tea caddy.
|Steaming pot after the 5 minute boil|
|Tea fogged up my camera.|
|Still some green left to go...|
I think I can get another good boil off these leaves for a few more cups, I’m at nine total now so maybe 12 total after boiling again. Still very mouth-drying long after drinking. Oh this is good stuff.
This is likely the last heicha I will drink for the season, as we are now heading into warmer summer days. My tastes turn now to cooling teas to combat the summer heat and swelling of my legs and feet, and I look forward to trying some of the new puerh teas out this year.