Adagio Yunnan Gold

I decided to start brewing some of my black teas gongfu style. So far I usually drink this stuff as is in the grandfather way — some leaves in a big mug and continuous refilling with hot water as necessary. But since these things are usually referred to as “gongfu hongcha”, why should I not do it the proper way?

The first up is what I used as wedding favours… Adagio’s Yunnan Gold

Clean, sweet, with a slight undertone of bitterness, full bodied. Not a bad tea, I think, although without comparison given the fact that I’m using a new (for me) pot and all, I don’t want to say too much about it yet.


Comments

Adagio Yunnan Gold — 5 Comments

  1. Is this new teaware?  I love the little teaboat and the cup looks just fantastic.  The pot, no doubt, has been shown before, at least in a group portrait.  Is there anything at the bottom of the bowl to keep the pot out of water?  I’ve been thinking of trying to put together a “tea boat” type arrangement for brewing.  Nice work at getting those dry tea leaves to POP out of the picture.

  2. I cleaned it….. by bleaching it. It wasn’t that dirty.

    Oh, forgot to answer you Sal — no, there’s nothing to keep water out. I just pour the water out as necessary.

  3. Thanks, MarshalN.  It’s a very beautiful pot, but you have so many admirable ones that I can’t keep track of them all.  It seems quite small.  You used a pretty weak solution of bleach, I would imagine.

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