you have taught me something here and set me off on yet another internet research session. I've not heard about using quite so much leaf.
Indeed I've just realised now that yan cha just means rock teas - and there's me been thinking it was some sort of special da hong pau (or whatever) when "yan cha" was in the name! Seems every merchent is keen to have a slightly different name for their tea. They're either mixing english and chinese or sticking various chinese words in there. To the newb, "Wuyi Yan cha big red robe" looks a lot different to "Da Hong Pau". And then there's the different (and mis-) spellings! But now I'm rambing...
The learning never stops does it!
You've inspired me to try brewing some "rock teas" a different way - so thanks for that
I have to say though that I'd imagine its easy to go wrong with this sort of brew technique and (as you said) perhaps is not the best way when learning and brewing for the first time. Especially when the tea is expensive and in short supply!
Right, now its time to use up a handful of tea...