Couldn’t find any gong fu instructions for this tea so I decided to wing it.
180F
5g leaves
120ml (4oz) glass gaiwan
3 infusions: rinse, 10s, 15s, 15s
Websites that say to start at 30 or 40 seconds are crazy!
The last two infusions were a bit bitter. The flavor wasn’t anything to write home about. Next time I’d use 4g instead of 5.
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I find it crazy how insanely gross some teas brewed at the 30s starting point can be, Blech!
Whaaaat? I start EVERYTHING at 30s! Hahaha
@Amanda I know right?
@Brenden then clearly you’re crazy too! Lol
Hahaha, do you guys get bitterness or something at 30s?
I’ll admit to doing raw puerh at boiling water and 30s on a pretty consistent basis, so perhaps I’ve burnt out my bitter tasters :P
It was bitter at 15s so I don’t even want to know what would happen at 30s!! lol
Haha, madness! ;-)
I do a lot of my stuff at 30s, but some greens are so cranky! I had one (I want to say it was Upton’s Qin Zhen) that had to be flash steeped or it was bitter death.
I find it crazy how insanely gross some teas brewed at the 30s starting point can be, Blech!
Whaaaat? I start EVERYTHING at 30s! Hahaha
@Amanda I know right?
@Brenden then clearly you’re crazy too! Lol
Hahaha, do you guys get bitterness or something at 30s?
I’ll admit to doing raw puerh at boiling water and 30s on a pretty consistent basis, so perhaps I’ve burnt out my bitter tasters :P
It was bitter at 15s so I don’t even want to know what would happen at 30s!! lol
Haha, madness! ;-)
I do a lot of my stuff at 30s, but some greens are so cranky! I had one (I want to say it was Upton’s Qin Zhen) that had to be flash steeped or it was bitter death.