The second tea in my simultaneous triple tea test from the GCTTB4.
This tea was a fairly typical yunnan/dian hong for me. It had that bready note, the sweet potato note. I’m not generally a huge fan of sweet potato in my tea, I’ve found. There was also a slight pepperiness to this, that sort of thinned and sharpened out the flavour. Not bad, but not something I’d want to keep in stock. But that’s the whole purpose of these trading boxes, isn’t it?
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I’m having this Gongfu session all morning. Making it in Yixing is so satisfying. I don’t know what method you used but I find that Chinese reds are really good Gongfu ;)
I have to agree with boychik!
I did it western style – 1 tsp, 100C, 3-4 minutes. I do have a gaiwan, but I don’t do many gong-fu sessions.
Once you start Gongfu there is no way back lol. It tastes different, refined , changing from steep to steep. I only do Indian / Darjeleeng / Ceylon western method. Please give it a try. I can suggest you my parameters if you want. I try to list them in my notes. It’s like they are tried and true for me. You can come up with yours and they work pretty much all the time
I’ve done this Western and love it but curious about what parameters you used boychik for the gongfu.
For 100ml I use 5g of tea, 150ml 7g. 200F. I always rinse any Chinese tea, just few secs to remove dust and help open up. In a min or two I start with short steeps of 3/5/7 sec etc. to your liking. I don’t time anymore. It’s approximately. See if you need longer or shorter steeps. But it’s always under 10sec in the beginning. The pot can last me half a day, maybe 15 steeps, maybe more.
I’m having this Gongfu session all morning. Making it in Yixing is so satisfying. I don’t know what method you used but I find that Chinese reds are really good Gongfu ;)
I have to agree with boychik!
I did it western style – 1 tsp, 100C, 3-4 minutes. I do have a gaiwan, but I don’t do many gong-fu sessions.
Once you start Gongfu there is no way back lol. It tastes different, refined , changing from steep to steep. I only do Indian / Darjeleeng / Ceylon western method. Please give it a try. I can suggest you my parameters if you want. I try to list them in my notes. It’s like they are tried and true for me. You can come up with yours and they work pretty much all the time
I’ve done this Western and love it but curious about what parameters you used boychik for the gongfu.
For 100ml I use 5g of tea, 150ml 7g. 200F. I always rinse any Chinese tea, just few secs to remove dust and help open up. In a min or two I start with short steeps of 3/5/7 sec etc. to your liking. I don’t time anymore. It’s approximately. See if you need longer or shorter steeps. But it’s always under 10sec in the beginning. The pot can last me half a day, maybe 15 steeps, maybe more.