I have been a little obsessed with learning new styles of tea making. I am practicing a style from China called Gongfu, which means right effort.
The brewing vessel is called a gaiwan. It is designed to brew leaves in many small infusions. To start, give the tea a 10 second wash and discard by pouring over your tea creature (and into the tea tray.) Then infuse using progressively longer times and hotter water.
I really enjoy the complexity of oolong (a hybrid of green and black tea) and Pu’reh (fermented.) I’ve been trying different varieties from The Tea Spot and Yunnan Sourcing. Check out this four year old fermented Pu’reh tea in a tangerine peel (below!)
I guess we are really really really lucky cause we’ve had a cricket take up residence in our kitchen for the past couple weeks!
Every night they sing and I follow the sound (warmer… colder… warmer…) until I zero in on their exact location. For a week it was the cabinet to the left of the stove. Last week it was a different cabinet! Then a couple days ago, jiminy went over to the hutch.
I suspect this magical adventure is sponsored by Elvis, who is a professional cricket catcher and loves to share his catch with the family.