Quote:
Originally Posted by willijt
I think I may have discovered oolong nirvana. I have this delightful high mountain oolong that I obtained from Taiwan. Instead of brewing it in my favourite yixing teapot (pronounced ee-shing), I brewed it in a slightly larger ceramic pot that allowed the leaves to blossom more fully in the water and expel their essence. Incredible! Sat for a whole hour after the evening meal sipping two separate batches (4 infusions) while reading my book. Oh very yum!
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Is it amazing what that little bit of extra space does for a tea. This is why I cringe when people use tea balls.
Enjoy!