> Michael Plant wrote:
>>> That's as fast and simple as I've ever come across (and I'm a true fan
>>> of simple)
>>
>> ......That's simple enough! ..........
>
> To complicate matters I'll point out that I started to do this not long
> after Frank's masterly brewing of the delicious Rohini last year ...
> tui and la, though I cannot remember which way is tui and which way is
> la ... two sides of the same movement, no?
>
> Anyway, something (actually two things) about this cup method just
> seemed right, and the taste bears it out :
>
> I prefer to look at floating half wet leaves than a pile of dry ones,
> and
>
> I have a good feeling about the initial 'zhong!' flush of boiling water
> (but immediately cut short before 'cooking' begins)

I've got one of those glass double walled cylindrical Chinese doohickies
with the plastic screen filter at the upper most end. In hot weather I just
throw in the LJ, put in cold water, head off, wait about 20 minutes before
starting to drink. Then, I periodically refill the water throughout the day.
Sort of fun to refill at cafe counters, using tap water of course, not your
fancy bottled kind. This level of sophistication does not grow on trees, and
I do not recommend that you try this trick at home.
>
> Bah! Time to find something simpler. (Back to the jar?)

Yes, it's beside me. I'm beside myself. There's wisdom in the jar!
Or, I *think* that's how it goes; anyway, delicious wisdom of
the north, peaty and pleasant, full bodied, and not for the weak.
Thanks!

> Cheers, Michael! Im Teas

Cheers,
Michael;

>