Since I always say White2Tea's Arbor Red is black tea for puerh drinkers, I was curious to see how Arbor Red would react to brewing in Jiri Duchek Rye stoneware, instead of the usual ruyao gaiwan, would affect the tea. (I usually only brew young raw puerh in Duchek Rye stoneware.) My initial impression is it makes a huge difference, smoothing the rough edges of the tea. Maybe a little too much?
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