This morning, I open two pouches of Wenshan Pouchong tea sent by a tea farmer. Per my friend, the right one is a standard Pouchong and the left one is Chi-Chong (奇種), which is a bit more oxidized and also has gone through additional light fire baking after the tea is dried.
I always enjoy viewing the agony of tea leaf in a glass cup...
Actually, I can tell easily when the tea leaf unfurled... (although while compared the dry leaves...we already could tell the slightly difference from the appearance...yet not that much...)
A simple comparison cupping to give myself a convincing result.
After the cupping... I just keep adding leaf and enjoy my sipping, cup after cup.
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