wrote:
> http://www.nytimes.com/packages/khtm...E_FEATURE.html
>
> Link came from the Tea Obsession blog
>
> Tom

Very cool, thanks for sharing... Now, *that* is some fresh Dragonwell!
The teapot thing is amazing, but by the looks of the water everywhere,
not so easy

I think I'm most afraid to travel to China because I may never leave,
the great stuff and centuries of history make it irresistable for me. I
was watching Anthony Bordain's No Reservations the other day when he
traveled to China and he stopped by a pickle shop that had been in
business for over 500 years... here in the U.S. it's impressive to see
"In Business since 1979" or occasionally something founded in the late
1800's... but it is almost incomprehensible for one business to be
around for 500+ years. Later he was eating at a small rural home and
the wok had been passed down for over 200 years. That kind of culture
and history is too alluring, I don't think I could escape it.

- Dominic