Any suggestions for brewing PANYONG CONGOU


Fully oxidized tea leaves for a robust cup.

Any suggestions for brewing PANYONG CONGOU

Postby orguz » Aug 5th, '08, 16:24

Bought this tea yesterday because the price was right and wanted to try a fully fermented red tea. suggestions regarding specific claypot would be appreciated, something more porous or a denser clay?

Thanks
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orguz
 
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Postby Hyllan » Aug 12th, '08, 13:33

Panyong Congou can be amazing. The one I tried from Dragon Tea House on Ebay was one of the best teas black teas I've ever had.

I didn't brew it very fancy, however; a small ceramic pot (250 cl) with boiling water for ~ 3 minutes.

I would recommend putting your tongue to the top of your mouth while savoring the after taste. I noticed a lovely flowery aroma while doing so.

Good luck.
Hyllan
 
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