ethan wrote:2012 Winter Lishan: Cui Feng from Origin Tea
1st session w/ this, & I think I will do better next time than I did w/ the particular yixing pot that I used today. (Will try glazed teaware); whatever,
1 rounded teaspoon of pearls for 100 ml yielded a few flavorful cups & a couple of slightly weaker infusions.
I missed sweetness that I feel should have accompanied what the tea did give: a mild taste of minerals & a tiny vegetal hint; yet, I liked this tea a lot for its nice mouthfeel, pleasant lingering aftertaste, & good bodyfeel.
I would suggest that you use 6g per 100ml. Use short brews, 10sec. This way, you will get the full flavor and you can adjust the strength to your taste by increasing or decreasing brew time. My favorite clays for this are Chao Zhou red and unglazed porcelain.