First cup tea I went for upon coming home for the weekend, was to brew the savory-sweet gyokuro at a superbly low temperature. Too many Chinese teas imbibed in Hong Kong. Needed fruity Darjeelings and Japanese greens. Had to use a strainer. Most Japanese teas require a strainer. Ugh. Otherwise, I might as well be drinking a soup with green bits. Most satisfying.
Oddly rejuvenated from the time in Hong Kong spent learning from the tea masters. It made for a wonderful weekend of work at Pekoe & Imp. As always, it's the interaction that creates new insights and perspectives on what we do. That's immensely satisfying. Heading back to the city for more exciting experiences. I love how much the city has to offer.
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