Bubba_tea wrote:I bought some samples from Teacuppa of the rou gui, magnolia dan cong, wu yi, lao cong etc etc - they seems to be similar in style of oxidation - but I'm having trouble getting a lot of flavor out of them. Any hints? The honey dan cong I bought from teance had lots of flavor over many infusions, but these seem to die after 1-2 infusions. I've seen recommendations for 203 or 212 for the wu yi's - but neither worked great for me so far. As far as leaf goes - 5gm for 5oz gaiwan.
With most yan cha, you typically want to use a whole lot of leaf. 3/4 or more by volume. Fill that gaiwan almost to the top with leaf, and then do instant pours for the rinse and first couple brews. I'd use water just off the boil; if the tea doesn't taste good, maybe using slightly cooler water will improve the taste a little.
One thing to keep in mind is that if they're shorter / more broken leaves, use less volume, and if they're really long leaves, you need to use a *lot* of leaf.
Dan Cong you can probably get away with less leaf - opinions are more varied with it, but I'd say 1/4 to 3/4 full of leaf by volume.