Herb_Master wrote:
2. I read somewhere that the people of ChaoZhou in Guangdong (or was it everyone in GaungDong) prefers to have their tea steeped really long to get a really full flavour and that unless really heavily roasted a Dan Cong will stand much longer steeping times than other Oolongs.
Alas I cannot finf my reference - but here is an interesting article about them drinking Congou
http://kepu.jsinfo.gov.cn/english/natio ... 40024.html
This is a matter of personal preference and also who you believe. My understanding, though, is that at least in traditional Chaozhou gong fu, it's usually a lot of leaf, and 4 infusions that last basically as long as it takes to dump the contents of the 3 or 4 teacups (1 or 2 at a time) over the pot -- so very quick. I imagine a lot of the people brewing tea in the traditional way are older folks who are long-time tea drinkers, and can take a pretty bitter / astringent tea - so maybe they might push it a little longer (or squish some more leaf in there) if they want a really strong brew.
I have personally have good luck *usually* with a fairly large amount of leaf, usually 1/2-3/4 by volume, and short, almost instant steeps. If the tea comes out too bitter or astringent, I try to pour faster, and then use a little less leaf the next time.
Imen, who I trust quite a bit in matters of dancong prefers to use quite a bit less leaf -- I'd guess 3-5g or so, and a fairly short, but not quite as short, infusion. This results in a slightly lighter brew, but still pretty flavorful and fragrant if you're using good tea, and with less astringence and bitterness.