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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
teaware you get will tell you a lot. It is made by human hands, it is made by certain intention, it is made with love, passion but can be also made by greed, anger or disinterest. The human touch, the human mark is left in it...
No need for descriptional words of the taste of this tea, of its smell, just as it is, the senses and the mind getting sharper, the sound of the working day from the distance is getting stronger, the buzz of the forest is more ...
I used love freshly pumped up water that we were drinking as kids in my grandmas house. During hot sunny days this water was pumped up by a garden hand pump. Then carried in a bucket to the kitchen.
A good teapot is a crucial vessel in your tea preparation, it's the core of the whole teaware universe, it will prepare your tea, help you to handle it well, prepare your mind for the first sip of your tea.