“Would you like some tea?” As tea lovers, when we hear this invitation, we light up in anticipation of a nice little pot of Keemun, rich and velvety, served on a tray with cups and saucers. Or maybe we'll have a few rounds of Fancy Formosa oolong, poured from a small yixing clay pot into even smaller cups, steeped again and again until the complex floral fragrance and flavor have waxed and waned. We might imagine a green tea, a superb Dragonwell in a guywan whose lid restrains the large leaves as they float in their own infusion until we drink it down, slowly savoring each sip.