TeaChat

This one: http://www.puerhshop.com/index.php?main ... ts_id=1477

Prior, I'd only had a few way over-smoked varieties and a good un-smoked one.

Flavoring on this has been mild on my preparation method. Best I've done so far is 10g of leaf in 500ml of boiled water (2g of leaf per 100ml of water) for 3 minutes. Hasn't gotten very astringent on me, and the smoke flavor seems to come out relatively well. Second infusion didn't work too well, even at around 6 minutes.

How would some of you prepare it? Looking to get the best out of this tea.

Thanks,

M.

Assuming that 10g is approximately 2 tsp, that's how I prepare lapsang souchong as well. I typically do two infusions of 3 and 6 minutes and add a small amount of honey to each to take the edge off.

Does anyone have experience with a more gong fu-style brewing of this tea?