Wednesday June 14, 2006

I decided to pull out some of the nongxiang tieguanyin from Kung Fung Yung again, and to my surprise, it’s not as sour as the last few times. I’ve left it in its jar for at least a month without touching it, and I’m wondering if perhaps leaving it alone, but letting it interact with a little air, has mellowed it a little and dissipated some of the sourness in the tea. It is still strong, and has that distinct fruity tartness that makes it rather different than your usual nongxiang tieguanyin, but the sourness is not quite there today.

Like I said a few days ago… high fired stuff need a lot more attention, but are also a lot more dynamic than your usual qingxiang fragrance.


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