/ck/ - Food & Cooking

>>11107751
no u

anyway
finishing up my li shan, why in the world did I splurge for that instead of dong ding, and even washing it twice there was still too damn much dust
steeped/brewed it in a low fired yixing teapot because I prefer savory teas over perfumey teas
first to third infusion from left to right, the first one can be considered the second washing, the second and third are light, a bit floral, a bit citrus-y, usual mid to low quality li shan, I recommend you avoid dragon tea house

I also recently got me a 2014 raw pu erh cake, some who-knows-what-exactly dan cong tea, and I must be doing something wrong because it has a nice balsamic and honey-like smell but it tastes veeery dull, I'll have to experiment with it for another day or two
I'll also be sure to get at least a new teapot or two in a short while, bout time I get me a bigger and high fired one