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Blues 9/14/05

> I drink mostly uncooked Puerh at work. I have a small zisha gaiwan and a
> 2-3oz Japanese tea cup/bowl. I bring a thermos of spring water at about 160
> F. Put some tea in the gaiwan and keep refilling the until the water is
> gone. Then it's usually time to go home.
>
> Blues
>

I've got a small collection of Yi-Xing Gung-Fu pots which I press into
service at my desk now and again. I also have a small set of tasting and
smelling cups, Japanese 5 oz cups, a couple mason jars, and a Randwick glass
cup with a glass filter thingie to place into it, and a base to place the
thing on. Usually these days I opt for the Randwick.

Question: Where on earth do you get these Randwick things nowadays? They
are made in Holland. Capital Tea in Canada was my source, but they don't
sell them anymore. What I really like about them is that you can pull the
filter glass cylinder up and out quickly and easily, providing an excellent
Gung-fu style control, or you can brew conventionally.

Use an $8.00 electric kettle that has no controls of any kind whatsoever and
never burns out ever.

I maintain a collection of teas across the spectrum at my workplace, but I
maintain such a collection in all my habitations.

Michael