Today, I decided to spend my morning with this unspecified Nokcha from 2009 harvest I've got as a gift some time ago.
Formerly, I used to prepare this tea in Gaiwan and drink it from small Gong-fu cha cups, but I later found out that I prefer using my little kyusu - it somehow moves this tea to another dimension, making the pear-like taste and smell in first two infusions even more vivid.
This cup was made by Czech potter Karel Žíla. There is a small spiral-like pattern on it's bottom. I really enjoy using it, especially for fresh green teas.
After the fifth infusion, the tea started to loose it's smell and taste very quickly and I knew it's the end of my small morning session. I tossed the leaves out of the pot, unfolded them on the tray.
And ate some, because I always do, if I enjoyed the tea in it's infusions.