Cinnabar Red wrote:Thank you for your reply! My next question involved re roasting, so I appreciate your comments on that subject.
What water temperature would you use to brew the tea?
You didn't mention the most important thing, which is how roasted the teas are.
Either way, I would start with just off a full boil for both; if the teas are good quality, they should be able to take it (even the baozhong). If they're not, they might taste bad, in which case you can try backing off a little the next time you make them (try crab-eyes water and then fewer re-heats, or else pour down the side of the gaiwan or along the rim of the pot to cool down the water a little).
I've known a few people who are very picky about water temperature with yan cha, but when I was in Wuyishan, every merchant used water at close to 100C, and typically reheated the water before every brew or every other brew to keep it around there.
For the baozhong, you might back off on water temperature a little after the first rinse (i.e., don't reheat the water, and just keep using it for a few brews).
Some folks recommend rolling the baozhong leaves around in your hands a little. Also check out Stéphane's video on pouring water for Baozhongs.