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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.

More good advice! In fact it's just the excuse I needed to go back and try all my young shengs again. Thanks hop.

Dizzwave wrote:

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.

More good advice! In fact it's just the excuse I needed to go back and try all my young shengs again. Thanks hop.

Let me know how it works out!

I have never tried brewing sheng with anything below 212F in the water department. This may be a terrible idea, what about trying a steep at 170F? Should I try this with 2003 keyixing yiwu pu-erh or is this the worst idea since chicken fried bacon?

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.

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.

When it comes to pu-erh, it is all about adjustment.