m̌ ḫ's photos with the keyword: 盖碗 [gaiwan] - teacup with lid and saucer

Combine forest hiking with a good sip of a vintage tea is great. Should you try that sometime, add some extra tea utensils and real leaf tea to make a fresh brew with hot water packed separately. Alternatively you may boil spring forest water if you can. That would be even more special.

Pu'er or pu-erh tea is produced in the Southwest in China, Yunnan Province. Not only it has a unique old smells and colour, but it is believed it beneficial for health, nourishing the stomach and reduce fats, so more and more people fall in love with it. What most people know is the fermented or "dark" pu-erh, with a deep reddish-brown tones of colour. The taste is mellow and earthy. This is what we call a “ripe” or in Chinese shu or shou pu-erh tea . Basics to brew “ripe” pu-erh the is first to wash it by hot water, in order to rinse away any impurities acquired during processing so that the flavour of the liquor is more pure. Puerh tea is usually prepared in Yixing teapot or a gaiwan (Chinese lidded bowl as shown on the photo). With much further ado, after rinsing 1-3 times pour boiling water into the teapot/gaiwan and then brush away the bubbles floating in the water with the lid. After 10-20 seconds you can pour out the tea for drinking. Puerh tea usually can brewed for about ten infusions, the higher quality tea the more infusions. You can enjoy graduating the year of riping followed by lighter and lighter taste.