Tea at Work: Imperfect Pieces

Brewing green dongding oolong at work, in a cup & pot I created. The green glaze is my own recipe.

This glazed pot brews "wrongfu" green oolong particularly well. Problem is, the lid's foot (which serves as its knob) is too short to remove the lid easily, a task made more dangerous when the pot is full of boiling hot water. Nonetheless, it pours well, with no dribble.

I made the cup to test a green glaze I formulated. Tiny bubbles suspended in the glaze are responsible for the depth of color, and they float above the throwing lines. I hadn't intended this but like the effect.

Two imperfect pieces finding use--very satisfying.

At work, my teas of late have been:

  • Cheap roasted dong ding blended with medium roasted da hong pao: the DHP was boring, the dong ding a tad sour. They balance each other well.

  • This $99/lb green dong ding: a very forgiving green oolong purchased in Chinatown.

  • 2005 or 2006 CNNP fulushouxi shu puerh square: classic heavy fermented shu pu, leaf grades 1 through 4.

  • "Long jing" given to my late father by Chinese friends at the senior center

  • Random sheng puerh samples: latest was a purple pu'er no longer carried by Puerhshop.com that looked and tasted like Da Xue Shan / Xiaguan "wild tree" teas.
What's in your cup at work?