|For black tea only. All other teas taste weird in this pot, but it really makes a sweet black tea.|
|Unknown yixing clay, about 100ml. Have had it about 3 years now.|
So this winter is still trying to hang on here in the Chicago area, as there is still snow and the air is quite cold.
I was recently reminded of what type of tea to drink in the cold season, as I have been having some problems with my right shoulder and went to get some acupuncture from an old kung fu brother who is a doctor of oriental medicine.
My chi was not flowing well in my right arm and stagnating in my shoulder. I had started to drink young sheng a lot again recently, and my chi was not flowing well.
I was told to keep drinking the dark teas, either black, dark roasted, shu, or aged sheng to balance and warm my chi in this cold weather. I had been drinking mostly dark roast oolongs, black or red teas, and aged sheng and the chi was strong through the winter. But when I switched to mostly young sheng recently it cooled the chi too much and stagnated. So back to the darker teas I go until this weather breaks.
I am ready for the warm weather as it is supposed to be spring now. So I can get back to the new young shengs which I love so much.