More good advice! In fact it's just the excuse I needed to go back and try all my young shengs again. Thanks hop.hop_goblin wrote:You will be surprised how much more aroma, flavor and less astringency you will have just kicking back the degree of the water a couple o notches.
Aug 28th, '08, 15:53
Posts: 330
Joined: Feb 27th, '08, 11:03
Scrolling: scrolling
Location: Portland, OR
Contact:
Dizzwave
Aug 28th, '08, 16:22
Posts: 1936
Joined: May 22nd, '06, 11:28
Location: Trapped inside a bamboo tong!
Contact:
hop_goblin
Let me know how it works out!Dizzwave wrote:More good advice! In fact it's just the excuse I needed to go back and try all my young shengs again. Thanks hop.hop_goblin wrote:You will be surprised how much more aroma, flavor and less astringency you will have just kicking back the degree of the water a couple o notches.
Don't always believe what you think!
http://www.ancientteahorseroad.blogspot.com
http://englishtea.us/
http://www.ancientteahorseroad.blogspot.com
http://englishtea.us/
Oct 9th, '08, 12:36
Posts: 1936
Joined: May 22nd, '06, 11:28
Location: Trapped inside a bamboo tong!
Contact:
hop_goblin
When it comes to pu-erh, it is all about adjustment.beecrofter wrote:One of the first pieces of advice I recieved when I first started was to try a sheng I found bitter and astringent again with slightly cooler water at around 190. A world of difference.
Don't always believe what you think!
http://www.ancientteahorseroad.blogspot.com
http://englishtea.us/
http://www.ancientteahorseroad.blogspot.com
http://englishtea.us/