The history of this relationship dates back to the Tang and Sung dynasties. Later, silver also became an important tea accessory in the West. This book gives life to this forgotten history with wonderful pictures.
Water boiled in a silver kettle is different than boiled in a tetsubin. Last week, in tea class, I experienced that High Mountain Hung Shui Oolong tastes better (clean and pure) with water from a silver kettle. The water from the tetsubin was adding too much complexity.
Silver opens new ways to experience tea. It brings out the wonderful fragrances of the leaves.
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