Posted: Aug 27th, '08, 19:34
don't worry about blends and whatnot, bottom line, you want a good tasting tea in the end. i could give a rat's ass about whatever blend. this is just me.
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lol , I'm with you, heavy!heavydoom wrote:don't worry about blends and whatnot, bottom line, you want a good tasting tea in the end. i could give a rat's ass about whatever blend. this is just me.
I revisited my 8582 801 last night (yes, I recently decided it's ok to drink sheng at night ), and was pleasantly surprised. Maybe I'm just getting better at brewing..? I used shorter steeps than usual, and got a few very satisfying cups, nice and mellow. Maybe a hint of rubber?thanks wrote:A fantastic tea, and my favorite Menghai sheng recipe next to the always great 8582.
Yes, I love those short steeps. Makes even the roughest young sheng drinkable. I feel a little guilty since I always hear that a long strong brew is the way professional tasters find out what a tea is really all about. Course, they don't sit down and drink the whole cup.Dizzwave wrote: I used shorter steeps than usual, and got a few very satisfying cups, nice and mellow.
Another reason this probably tasted better is that it's had time to dry out because it was recently pressed.Dizzwave wrote:I revisited my 8582 801 last night (yes, I recently decided it's ok to drink sheng at night ), and was pleasantly surprised. Maybe I'm just getting better at brewing..? I used shorter steeps than usual, and got a few very satisfying cups, nice and mellow. Maybe a hint of rubber?thanks wrote:A fantastic tea, and my favorite Menghai sheng recipe next to the always great 8582.
Yeah, I've heard that kind of stuff too. For instance, one way I've heard that they use to see how good a tea (sheng) is, is to let it steep for something like a day... and if the liquor is clear, it's a quality tea. I don't think they drink any of it though. (I have to work my way through all these Art Of Tea mags.. so much info in them on this kind of stuff...)Salsero wrote:a long strong brew is the way professional tasters find out what a tea is really all about. Course, they don't sit down and drink the whole cup.
Are those mags any good? They look very interesting but the price would always deter me from buying one. Which ones do you have? and which do you find has the most on puerh?Dizzwave wrote:Yeah, I've heard that kind of stuff too. For instance, one way I've heard that they use to see how good a tea (sheng) is, is to let it steep for something like a day... and if the liquor is clear, it's a quality tea. I don't think they drink any of it though. (I have to work my way through all these Art Of Tea mags.. so much info in them on this kind of stuff...)Salsero wrote:a long strong brew is the way professional tasters find out what a tea is really all about. Course, they don't sit down and drink the whole cup.
Hmm, that depends if you have 100 cakes, or just 10.shogun89 wrote:whats better, another cake or this magazine?
Cool, I'll have to try that too. It's hard to pour that fast though.thanks wrote:Usually my infusion times for young sheng (using LOTS of leaf in my yixing) is 3s, 3s, 3s, 4s, 5s, and at this point I usually feel the tea out for the rest of the session.