theredbaron wrote:brandon wrote:Please use at least 7 g / 100ml gaiwan and pour in a thin stream so as to not stir the leaves. Better yet, put the scale away and fill the gaiwan 80% full to start.
Nevertheless, i believe that when one has high quality Yancha leaves the method of filling the pot to the brim reaching a very concentrated tea suppresses the subtleties of the flavor.
This comment I believe can be a bit misleading. If the high quality Yan Cha leaves are of the highest quality,(I have read and tasted quite a few that they are usually low roasted with just enough for a slight caramelization of the leaves and not an overly burnt charcoal taste) Zheng Yan with a low roast I agree that stuffing the pot with dry leaves would suppress many if not the majority of wonderful subtleties and nuances, however, if you are talking about the medium-high roasted Yan Cha (that also has extremely high quality versions just hard to find) that most of us seem to love so much, I completely disagree and find that you will be missing out on a lot if you don't use at least 2/3 to 3/4 or even a filled vessel of dry leaves.