I recently bought mi lan xiang, and huang zhi from sevencups and I love it.
However im having trouble brewing in gong fu style.
I have brewed it a couple of times gong fu style and a couple of times brewing all infusions at once resulting in a giant pitcher of tea (yum).
when I brew gong fu style, I get a heavy bread taste after the tea sits between brews, (kind of tastes like wasa crisp bread, the whole wheat one).
does anyone know what this is?
the bread taste is heavier in the mi lan xiang than the huang zhi.
I'm brewing it using a 90 ml thin walled gaiwan, water temp at 190-200*F with very short infusions (2-5 secs and adding more each time).
Thanks guys (and gals)