1999 CNNP Zong Cha
17/06/2011, posted by Cha in journal
This is one of the teas that has been part of my puerh learning process. I don’t remember it clearly, because such a long time has passed since then, but I had the photos in a draft for a while now.
The tea itself it is not as important as the process. For every tea that I wrote there are probably 10 for which I didn’t. All the teas have shaped me into what I am today . All the teas that I have tried formed some kind of knowledge which is only a basis for further learning. That knowledge is not a scholastic knowledge. It is a practical one. I know what to expect and how to handle a tea when I see it, or at least, I have a general idea. Learning never stops.
Thinking over shou, I do believe that shou puerh is the most easy category to learn from. Much more forgiving than any other tea , with the biggest key factor being high temperature.
Now I am more focused on oolongs, and I have pouring , proportion as key factors. What I find it most important for all the teas is to drink them at the right moment. Drink it at a wrong time a day, and it doesn’t show all it’s potential. For example, great teas at home become poor teas at the office , and leftovers from home , become great tea at the office.
