Monday, April 23, 2007
I got a lot of these semi-glazed earthenware from a trip to Kwangju, Korea last year. After observing traditional way of making KimChi, which they aged kimchi in earthenware around 6 ft deep and 3 feet wide, half buried in the ground. Some of it are aged for 5 years before transfering into smaller jars. I immediately think of puerh storage, when I saw those giant tanks and the kimchi process.
Nowadays, i will take the tea out from storage, and put it into 8g jars at least 2-3 days before consumption. This way, the tea can have a chance to breath and get ready. Cigar connoisseurs will perform the same steps (or not more complicated) to their habañas also.
After the deadly rainstorm a week ago. My garden finally started to blossom. I have been waiting for this perfectly-framed apple blossoms thru the red tea room for the whole year.
Posted by toki at 5:09 PM