nickE wrote:No tea yet. I'm off to London today, won't be posting for a while...
JRS22 wrote:I'm just happy to eventually find the sweet spot and enjoy a great cup of tea. Today some Weng Jia Shan Long Jing AAA from Jing Tea Shop, brewed according the instructions on the Tea Gallery blog. There I was with my tea kettle (with thermometer), gaiwan, scale, tea scoop, a small bowl to hold the dry tea after I measured it, a pitcher for cooling down the water (also with thermometer), my small tea goblet, a tea cup, timer, and, of course, my instructions.
If anyone has suggestions about streamlining the process, I'm open to any and all. First I boiled the water and poured some into the gaiwan to preheat it. Then I poured some water into the pitcher, with the thermometer, to cool it down to 180 degrees for the flash rinse. I did the flash rinse and poured that water into the extra tea cup which I covered with the small bowl that had held the dry tea (actually a small dipping bowl from a chinese restaurant supply store). Then when the water in the pitcher dropped down to 155 degrees I steeped the tea for 15 seconds, poured it into the tea goblet and drank it. Yes, it was worth all the work. More steeps, at slightly higher temperatures for slightly longer times (which is why I boiled the water - after carrying all the equipment to the table I didn't want to have to get up to reheat the water) and then I ended the session by drinking the mildly sweet tea from the flash rinse. I'm tired but happy just reminiscing about the process.
I suppose if I had to be at work at 9 am I'd save this tea for the weekend.