Progression through a cup

I’ve been largely confined to drinking grandpa style these days, and almost always it’s my aged baozhong that’s the tea of choice. The key to doing this right is to keep at least a little tea left (and not empty out the cup) and refill — otherwise the cup gets too weak, and it’s game over.

Interesting notes that comes out are — raisins. A lot of it. It smells the strongest when I am just starting out — the tea smells like a box of raisins that just got opened. After a while, it descends into a more generic “tea” taste and will remain that way for the rest of the day — endless refills, and the tea still delivers a nice cup. You just have to wait a little longer.

Great for when you are too preoccupied to do a proper round of tea.


Comments

Progression through a cup — 4 Comments

  1. I know the generic “tea” taste. When I drink tea in a larger cup or mug, it often tastes that way to me. Don’t know if it’s psychological or what. If I’m drinking tea that way, I definitely prefer brewing closer to western style and a little weaker. If I try to brew tea the way I usually would but then put it in a big mug, it just tastes weird.

    What I do a lot at work is brew the way I normally would, but much more lazily. And since it’s usually just me, one brew can often be 2-3 little cups, plus some tea for my little tea ornament or teapot. This isn’t as satisfying as when I can really devote time or energy to making tea, and sometimes I’ll make myself do a more condensed round where I really pay attention to it (before I buckle down and “work”, i.e., read teachat all day). I think this is easier to do when you do computer stuff for a living, though, especially when it’s a job that requires you to change focus a lot. If I had to concentrate on one thing for a long period of time, I might prefer drinking out of a big mug.

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