Drink your tea not the notes your read, use your utensils not ideas you heard, follow your hands not how you should and should not do it.
leave you endlessly catching the rabbit, the right words to describe, to bring those sense feeling into words, the rabbit is too quick and too snappy to be caught
a birth of an object was a transmission of a feelings and a rapture of a potters mind, a clean, pure willingness to create something beautiful, joyful and useable
To learn to get most of your tea, takes time, fine tuning, practice. I just would like to encourage you all here to constantly try various ways and take notice how your tea will taste. At this point it's not tea, the tea leaves..
This tea will wake up all senses and cells of your body. Wake up and stay here.
Going from cup to cup you realise the purity of this tea. Even made in autumn it would show no bad signs of autumn bad processing. Its silky, soft texture will accompany you for many steeps.
The autumn sheng pu-erh teas has this special 'baked' feel, it is like fermented tea with watery sweet notes on the tongue.
there is no set of instructions of pu-erh preparation, follow your heart, simply relax and make your tea, make it as you were a tea master, focus simply on tea, set you mind to a mode 'I do tea now and I will enjoy this tea'
There is this special felling using these beasty pots. Huge still fine, big but beauty, hard to describe.
more joy and more rapture of the mind