Yancha brick.

Owes its flavors to oxidation levels between green & black tea.
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Dec 17th, '15, 17:39
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Yancha brick.

by Chargerucd » Dec 17th, '15, 17:39

Hello,
I was wondering if anyone has ever tried the Yancha bricks or cakes.
I was wanting to try this one, but I was wondering if any body here has tried it or any similar.
http://www.dragonteahouse.biz/wuyi-star ... long-200g/

Thanks for the comments.
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Dec 17th, '15, 20:58
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Re: Yancha brick.

by Math » Dec 17th, '15, 20:58

I'm having such a strong urge to get my hands on a kitkat bar shui xian. But they don't seem to make these goodies anymore. :(
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Dec 17th, '15, 21:01
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Re: Yancha brick.

by Math » Dec 17th, '15, 21:01

Math wrote:I'm having such a strong urge to get my hands on a kitkat bar shui xian. But they don't seem to make these goodies anymore. :(
[edit] So this is some form of kitkat bar yancha aftr all! I should pick one up in the nearest!
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Dec 18th, '15, 02:00
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Re: Yancha brick.

by wyardley » Dec 18th, '15, 02:00

I have some of the "kit-kat" shuixian that BTH and some of their students sold. 90sish, I think. It's not going to be the most complex tea, but usually pretty smooth.

dancong and yancha are also sometimes compressed into pomelo skin for medicinal purposes (i.e., stomach problems, etc.).
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Dec 18th, '15, 02:14
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Re: Yancha brick.

by Tead Off » Dec 18th, '15, 02:14

wyardley wrote:I have some of the "kit-kat" shuixian that BTH and some of their students sold. 90sish, I think. It's not going to be the most complex tea, but usually pretty smooth.

dancong and yancha are also sometimes compressed into pomelo skin for medicinal purposes (i.e., stomach problems, etc.).
The Koreans compress balhyocha into citron. Same principle.
Dec 27th, '15, 10:33
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Re: Yancha brick.

by MarcusReed » Dec 27th, '15, 10:33

Chargerucd wrote:Hello,
I was wondering if anyone has ever tried the Yancha bricks or cakes.
I was wanting to try this one, but I was wondering if any body here has tried it or any similar.
http://www.dragonteahouse.biz/wuyi-star ... long-200g/

Thanks for the comments.
Yea I have tried them pretty extensively.

A little tricky to get going as the one i'm experienced with is quite compressed, but it has a nice flavor profile compared to loose leaf DaHongPao.
I use a 15 second wash followed by a 20 rest rest, with one last, "long" 30 second wash to fully open the brick with the first infusion following immediately after the final wash.
The idea that the brick gets better with age is also very intriguing.
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