Weather is rather cold and windy these days in Bratislava, but again this morning was surprisingly sunny and calm. Perfect opportunity to test new cups and tea.
Each cup has a bit different size and both of them are little irregular, but it makes them unique and perfect in their imperfection.
Thats why I like to use wood fired pottery and yixing. It evolves right before your eyes! Porcelain teaware is beautiful for its purity and simplicity, but sometimes I miss the spirit and warmth that is hidden in yixing and wood fired pottery.
site -"Exceptional occasion needs exceptional tea." I couldnt agree more. Mao Cha for this 100g cake comes from the area of Bu Lang Shan in Zheng Jia San Dui village just 15km away from famous Lao Ban Zhang. It was harvested from wild trees of age up to 250 years. Tea was hand-pressed using traditional stone forms.
Leaf releases heavy and sweet aroma when both dry and when put into prewarmed teapot. Aroma is a bit smoky, but not that kind of smoky aroma that is typical for lower grades of young sheng. It is noble and it reminds me a bit of good cigar.
Leaves produce a very strong liquor with a pleasant (at least for me :-D ) a bit raw taste. I am used to drink very young shengs so I really enjoy this tea, but for some people it could be too strong. In that case, you wont hurt anything if you store it for 2-3 years and then try it again. Long term storage would be very hard in my case, because I wouldnt be able not to drink it now :-D
I dont drink teas from area surrounding Lao Ban Zhang very often due to thier high price, but when I do, I really enjoy their complexity and their woody and dry taste, which reminds me of a good scotch- also case of this particular tea.
If you like typical Ban Zhang taste, definitely also try this one.
P.S. Next week Im going to a holiday to a place with beautiful nature so you can look forward to some nice pictures :-)