To explore, I began by brewing each sample in small quantities, side-by-side, using two methods, to see how each tea responded and to see what method I preferred. The methods were Gingko’s grandpa style and Brandon’s “Double Brew” style. After the first two teas, I decided the Double Brew was for me, upped the brewing vessel size and finished the last two in that manner. I really enjoyed the soft, very sweet, strong green flavors that develop with that gentler method. My taste in greens definitely leans Japanese, so those kinds of flavors were more apparent with the lower temperature brewing. I don’t think there’s anything wrong with the hotter and longer grandpa-style, it made good tea too, just different tea that didn’t quite fit my palate – more mineral, more water chestnut (I loathe water chestnuts), more firing expression.
Check out my (blog post) for detailed notes.
2011 Pre-Qingming Da Fo Long Jing - first day harvest - Leaves by the_skua, on Flickr
Wish I had thought of this. 
