I’d thought that I must have oversteeped my big pot of Norbu Xi Hu Long Jing, as the liquor was darker than usual and more yellow—almost gold—as well. Gazing out the window, I lost track of time while watching the Salvation Army guys load my donations onto the truck. I cringed as they threw bags containing English-style tea pots into the back. I certainly hope that none of them were crushed!
So today was a turning point. I am now officially into the tetsubin scene and out of the porcelain English-style scene. I was hemming and hawing about whether I could give them away, but then I did, and fortunately the big truck arrived before I could suffer donor’s remorse and remove the teapots from my front porch. I have given a huge volume of possessions away over the course of the past couple of months because I lost about two-thirds of my space when I moved, and I desperately need air space to be able to breath!
I used English teapots for a decent chunk of my life—supplemented by glass Bodum filter presses (intended for coffee). Of late, I’ve been using only the tetsubin because they not only keep the brewed tea drinkable longer (without reheating), but are also ideal for instantly cooling boiling water to green tea infusion temperature! In fact, they are so good at temperature reduction that I have taken the variable temperature kettle off my wish list!
Now back to today’s first POD (pot of the day). It turned out that I did not oversteep the Norbu Long Jing, as it was delicious. I drank two glasses right after my first meal of the day, a hunk of walnut bread (which I picked up at a farmer’s market yesterday) toasted and smeared with butter. Yum!
second infusion (after dinner): also very smooth and flavorful!
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Walnut bread with butter. Drool
It is tasty indeed, boychik—wish I could share some with you! ;-)
boychik, I was thinking the same thing: I want toasted walnut bread with butter.
you did without extra calories;)
Sorry that you had to get rid of some of your teaware, but congrats on the tetsubin! I have 3 but use only one for Sencha. Been using it for 2 years now and it’s amazing, the tea tastes so much better as it seasons, just like a yixing pot.
I accumulated so much teaware but I don’t think I could give it away. Kudos to you ! I should do the same.
It’s tough boychik, but I really need some breathing room, and my rule is supposed to be “give it away if you have not used it in a year”. Hard to believe, but I have not been using those ceramic pots for a long time… I hate to admit how many tetsubin I’ve accumulated… But at least I use them! ;-) I may assign one tea family to each tetsubin … just to give you an idea of the number I own. lol
I know the rule, just can’t follow. I got porcelain, ceramic, glass(not one ), then numerous gongfu glass, gaiwans, 2 Yixing and 1 in transit. I just hope I won’t catch Yixing fever. Must resist.
Walnut bread with butter. Drool
It is tasty indeed, boychik—wish I could share some with you! ;-)
boychik, I was thinking the same thing: I want toasted walnut bread with butter.
you did without extra calories;)
Sorry that you had to get rid of some of your teaware, but congrats on the tetsubin! I have 3 but use only one for Sencha. Been using it for 2 years now and it’s amazing, the tea tastes so much better as it seasons, just like a yixing pot.
I accumulated so much teaware but I don’t think I could give it away. Kudos to you ! I should do the same.
It’s tough boychik, but I really need some breathing room, and my rule is supposed to be “give it away if you have not used it in a year”. Hard to believe, but I have not been using those ceramic pots for a long time… I hate to admit how many tetsubin I’ve accumulated… But at least I use them! ;-) I may assign one tea family to each tetsubin … just to give you an idea of the number I own. lol
I know the rule, just can’t follow. I got porcelain, ceramic, glass(not one ), then numerous gongfu glass, gaiwans, 2 Yixing and 1 in transit. I just hope I won’t catch Yixing fever. Must resist.