After the seventh steeping of a smooth tasting loose sheng puer from the 1980's there was still a thin foam that rose in the spout of the teapot with every steeping. This was a Lancang tea, stored until now in Lancang, Yunnan. Some have suggested it was a dirty teapot or a doctored tea, but the teapot was ours and the tea tasted tight and clean, dense without much aroma as other old sheng puers have before it.
Anyone have a thought as to why this would happen?
