The pot I got last week I have been seasoning and drinking cooked oolong from. I thought maybe the clay just hadn't finished seasoning, because the tea kept coming out muddy - really vibrant nose notes, but body was both unclear and sharp.
I just got a text from a buddy drinking some really tasty Qian Jia Zhai puer from 2013, and it sounded so good I went to try it. I grabbed that volcano pot... it really kills! This pot is gonna be for young shengcha, I bet. Really digging the milky soup, and the notes shine through very well!
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| Damn, that's a tasty shengcha! |
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