Friday, May 10, 2013

Ideas for Cha Xi (Part 2)

Brewing the last bits of tea - clarity of infusion is still good!
The flowery jinxuan oolong tea sets me up for a chaxi in pink
Tea & poetry
Da Yu Lin Oolong
What tastes mild at first is followed by a prolonged and complex aftertaste. I brewed this tea in a plain gaiwan that symbolises its purity yet presenting itself with such high density and a compact aftertaste that evenly coats the whole tongue, insides of your cheeks, throat and stomach, represented here by a porcelain saucer bearing a subtle, flowery symmetry on all sides.
The lightness of this brew suggests something quite the opposite of what I am about to sip
Waste water and cup rinsing bowl from Lin's ceramic studio

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