5 cups and 1 tea part II

I thought to go with an old sheng with the same setup of cups and replacing the teapot with long time used zhuni teapot. 

The tea I chose multifacet old sheng Qiaomu gushu that is a blend of Jingmai, Yiwu and Lao Banzhang. Why not to have such ‘colourful’ tea with such ‘playful’ cups?

These cups can provide such a rich experience not even one type to other type of a cup but also on the brews level, each brew with each cup would show something different and me ending up overflown with a rich experience of one tea. An old sheng that would fulfill all my ‘tea cravings’. 

During this second session I more specified my preferences for such and such cup. As if I got more acquinted with them and slowly got to know what to expect from them. 

So I can spare you reading my following notes on tasting and I would say that for older and old shengs I would prefer the kuan cup as a first choice then as a second either plain or cinamon kohiki cup. 

The yesterday session lead me to a conclusion that with young sheng puerhs I will choose either the mocha ware or cinamon kohiki cup as my first choice. Mocha ware strictly defines all the edges and cinamon kohiki compacts and amplifies all the flavours. 

And finally today’s second part of the session was performed with Wuyishan Yancha tea Wild Shi Ru. Here the choice is difficult the number one is cinamon or plain kohiki, then the magical kuan cup displaying various tricks and changes. Plain kohiki is smooth and silky, the cinamon kohiki rather contrast all the atributes while mocha ware expresses the roasting notes. 

Seeing all the findings it comes a conclusion that the preference comes to each tea lover what he finds interesting in that and that tea. 

I will not further evaluate the high quality porcelain from Wenchiaolin as this was set only as a reference for the Jiri Duchek cups.