I’m adding a footnote to a previous tasting note. Today I brewed this using what I understand to be the brewing method of the Chao Zhou region, which is to fill a small pot (120 ml max) almost full with leaves. Don’t crush the leaves, but use as much as the pot will hold. Rinse twice as quickly as possible; it needs two for the leaves to open. Then fill the pot with water and immediately pour the tea. Don’t let it “steep” for more than a breath. You can reinfuse many, many times, so this way is no more expensive than using less leaves.
This tea was so good my head almost popped off. It actually compelled me to smile!
My understanding of the chemistry of this is that the leaves never get as hot as the temperature of the water. No risk of too much astringency (which is a concern with Dan Congs). And yet, you get a blast of tea oils nevertheless. And the aroma was strikingly more fragrant and different than before. Much more flowery (magnolia?) rather than just peachy, though peach is still there, too. Very full in the mouth.
I may also use this as an excuse to purchase another, smaller pot. Hehehe.
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I had this experience with Hou De’s mid-90s Dan Cong. I had brewed it for a long time with maybe only a half a gaiwan full and thought it was good, but nothing to get crazy about. Then, I decided to stuff it to the brim and give it fast infusions as you say…wow. Much different, much more enjoyable.
You think it’s just Dan Cong that works like this? What would Yancha do? Or Sheng Puerh? We should try them. Let’s try them.
Oooh. I don’t think it transfers so easily. I think degree of roasting is key factor. Roasting of Dan Cong and Rou Gui types seem to work. Lower roasting doesn’t like this method so much. So far.
What did you try? My experience with sheng puerh is that it just gets overly potent and unbalanced. Shou pu, actually works, because there’s no bitterness to over-accumulate.
Yes, you’re right, I tried a trusted Sheng for Pure Puerh. The astringency overpowered any floral aromas or honey flavors. Maybe I’ll post more detail. Maybe I’ll try shou pu. Post your experiments, OK?
Not really experimenting, as I’m pretty certain this only works with heavily roasted oolongs, based on experience and the trial and error of others.
I frequently go this route with Yan Cha as well. Sort of scares folks I serve tea to, but yummilicious results!
I did stuff my ~120mL gaiwan with 12.5g of 2008 Menghai Da Yi Hong ripe puerh this morning. It works fairly well. Potent stuff, kind of like grain espresso. I would hate to try it with a shupu that still had a lot of fermentation aroma, though. That’s the nice thing about Menghai shu that’s a few years old, it’s relatively clean.
I had this experience with Hou De’s mid-90s Dan Cong. I had brewed it for a long time with maybe only a half a gaiwan full and thought it was good, but nothing to get crazy about. Then, I decided to stuff it to the brim and give it fast infusions as you say…wow. Much different, much more enjoyable.
You think it’s just Dan Cong that works like this? What would Yancha do? Or Sheng Puerh? We should try them. Let’s try them.
Oooh. I don’t think it transfers so easily. I think degree of roasting is key factor. Roasting of Dan Cong and Rou Gui types seem to work. Lower roasting doesn’t like this method so much. So far.
What did you try? My experience with sheng puerh is that it just gets overly potent and unbalanced. Shou pu, actually works, because there’s no bitterness to over-accumulate.
Yes, you’re right, I tried a trusted Sheng for Pure Puerh. The astringency overpowered any floral aromas or honey flavors. Maybe I’ll post more detail. Maybe I’ll try shou pu. Post your experiments, OK?
Not really experimenting, as I’m pretty certain this only works with heavily roasted oolongs, based on experience and the trial and error of others.
I frequently go this route with Yan Cha as well. Sort of scares folks I serve tea to, but yummilicious results!
I did stuff my ~120mL gaiwan with 12.5g of 2008 Menghai Da Yi Hong ripe puerh this morning. It works fairly well. Potent stuff, kind of like grain espresso. I would hate to try it with a shupu that still had a lot of fermentation aroma, though. That’s the nice thing about Menghai shu that’s a few years old, it’s relatively clean.