On Apr 8, 1:51*am, Shen wrote:
On Apr 7, 9:51*am, Kevo wrote:



On Apr 8, 12:10*am, Shen wrote:

On Apr 6, 10:32*pm, Kevo wrote:

Alton,

There are 2 types of Pu Ti Tea. 1 is the real thing, a herbal tea also
known as Linden Tea, the other is just a name given 4 ausipicious
meaning, named after the event of sanctification of GuanYin in AnXi.
The 1 you had was the latter, which is basically Da Hong Pao from WuYi
renamed. *There are plenty of sources out there 4 Da Hong Pao, but
since the 1 offered by Teaspring is from 2006, you might want 2 search
around 4 an older Da Hong Pao - fired @ medium strength, the tea has a
drying effect on the throat & the flavor of heat when new, after 2
years of storage & mellowing down, it should taste much better.

Kevo

To be honest, I didn't care when this tea was harvested. It's still
very, very good. I also really enjoy Gordon's Da Hong Pao when it's
available (Dragon Tea House).
Also, what is the flavour of heat???
I had a very nice experience tasting Hangar One vodkas and brandy
yesterday. Indeed, there was a great deal of heat, but a separate
experience of the flavour.
Shen

Shen,

Ask Roy Fong on the flavor of heat in newly roasted Da Hong Pao, the
master should be able 2 demonstrate 2 you better than I can put in2
words. Vodka & brandy, arent they fire in the tummy sort of heat? That
would be different then, if not, you shall have 2 tell me more about
this heat of vodka & brandy. I dont drink vodka or brandy, so I wont
know...

I asked about Black BiLuoChun becoz you mentioned that in your
'GongFu' style you *quote*
"When I do gong-fu with those few special teas, there are few words
and quiet, nearly meditative gratitude for the beauty of the pot and
cups, the tray, my tea cloth;
for the tea and its history moment by moment of infusion, as it
unfurls, blossoms, dies; for the vendor who chose exquisitely and the
farmer who tended and gathered tenderly and for the tree that gifted
me. " *unquote*
So if you are not sure of its history, what do you meditate upon? If
you are not sure of its processing, how do you brew it - as with green
tea, or as with black tea? If like green BiLuoChun the black tea has 2
many furry shoots, will brewing it like a black tea makes it stewy?
Slow motion brewing - is it good 4 the tea? It might make the brew
taste sweet with a lingering aftertaste, but wherez the briskness
desired in good black tea? Esthetic appreciation of the cups, pots, &
setting, do these make up GongFu style?

There is no need 2 reply, Im just rambling & wondering aloud...

Kevo- Hide quoted text -

- Show quoted text -

I've been meditating for 45 years. That discussion is too lengthy for
this post.
I generally know the history of the teas I buy and cherish because I
do not have money to throw away. I have spent nearly 45 years trying
to simplify my life.
I was sharing what gong-fu means to me. Of course, by now, I know how
to do gong-fu.
You are most likely looking too carefully into words.
Let it go. I have.
Shen
"Slow" is the way my spirit moves with gong-fu.

Indeed. You have.