Tuesday, September 3, 2013
Alishan high mountain Jinxuan Oolong on the lawn
The easy way to have tea in the garden is to brew a huge 1 liter teapot in your kitchen and take it to the garden!
Here, instead, I have set up a complete Chaxi. I am using a plank of wood on which I put a blue fabric. On it, we find:
- my kettle ceramic kettle on a stand with an alcohol burner under it,
- a celadon ever to add fresh water to the kettle,
- a small display plate for the dry tea,
- a bamboo mat in the center,
- a celadon 'lotus' teaboat by David Louveau and his matching bowl.
- an Yixing teapot made of dicaoqing clay,
- Dehua 'dragon' cups on top of handmade quilted 'flower' chatuo.
winter version, but the spring version would have been a good fit as well. The creamy fresh green vegetation aroma of Jinxuan combined with the high mountain energy both waken up and cool down.
When pairing wine and food, a wine can taste great on its own, but may appear bland, insipid, if the food is too strong. Then, a cheaper, less subtle wine can be a better fit. A similar logic applies here.
Preparation and reflection are the keys of success. Planning ahead of time what you want to brew, what you will need to brew will help bring the most out of your leaves.