Jan 5th, '17, 09:43
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Re: Jian Shui Purple Pottery Tea Ware

by Islander » Jan 5th, '17, 09:43

For Dan Cong tea, I follow the counsel of Leo Kwan of Tea Guardian; "Contrary to common practices and concepts in Mainland China, very short infusion with a lot of leaves is NOT going to render the full profile of any finer Phoenix oolongs. Particularly for a tea as fine as this Honey Orchid Supreme. Always refer to the international tasting standard of 2g per 100ml water for 5 minutes and adjust leaf to water ratio if you prefer to shorten the infusion time". I have found that this works best for me.

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Jan 5th, '17, 09:58
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Re: Jian Shui Purple Pottery Tea Ware

by jayinhk » Jan 5th, '17, 09:58

Islander wrote:For Dan Cong tea, I follow the counsel of Leo Kwan of Tea Guardian; "Contrary to common practices and concepts in Mainland China, very short infusion with a lot of leaves is NOT going to render the full profile of any finer Phoenix oolongs. Particularly for a tea as fine as this Honey Orchid Supreme. Always refer to the international tasting standard of 2g per 100ml water for 5 minutes and adjust leaf to water ratio if you prefer to shorten the infusion time". I have found that this works best for me.
I've found it to work as well, and I use a large Chaozhou pot when I brew that way (rarely), since dancong is the classic CZ gongfu tea. I find with good dancong, gongfu works great. Grandpa brewing does give you a much fuller flavor profile, however, and I do grandpa brew a lot of my teas nowadays. :D

Jan 5th, '17, 10:06
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Re: Jian Shui Purple Pottery Tea Ware

by Islander » Jan 5th, '17, 10:06

jayinhk wrote:
Islander wrote:For Dan Cong tea, I follow the counsel of Leo Kwan of Tea Guardian; "Contrary to common practices and concepts in Mainland China, very short infusion with a lot of leaves is NOT going to render the full profile of any finer Phoenix oolongs. Particularly for a tea as fine as this Honey Orchid Supreme. Always refer to the international tasting standard of 2g per 100ml water for 5 minutes and adjust leaf to water ratio if you prefer to shorten the infusion time". I have found that this works best for me.
I've found it to work as well, and I use a large Chaozhou pot when I brew that way, but dancong is the classic CZ gongfu tea. I find with good dancong, gongfu works great. Grandpa brewing does give you a much fuller flavor profile, however, and I do grandpa brew a lot of my teas nowadays. :D
Thanks, Jay. I'm gonna keep that Chaozhou thing in mind.

Jan 5th, '17, 22:04
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Re: Jian Shui Purple Pottery Tea Ware

by theredbaron » Jan 5th, '17, 22:04

Islander wrote:For Dan Cong tea, I follow the counsel of Leo Kwan of Tea Guardian; "Contrary to common practices and concepts in Mainland China, very short infusion with a lot of leaves is NOT going to render the full profile of any finer Phoenix oolongs. Particularly for a tea as fine as this Honey Orchid Supreme. Always refer to the international tasting standard of 2g per 100ml water for 5 minutes and adjust leaf to water ratio if you prefer to shorten the infusion time". I have found that this works best for me.

The tasting standard is a standard, but that is not what is desired in Gong Fu. Gong Fu is not about full flavor in each brew, but about the development of tea over the course of the different infusions.

Jan 6th, '17, 02:24
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Re: Jian Shui Purple Pottery Tea Ware

by ethan » Jan 6th, '17, 02:24

theredbaron wrote:

The tasting standard is a standard, but that is not what is desired in Gong Fu. Gong Fu is not about full flavor in each brew, but about the development of tea over the course of the different infusions.
& various ways of preparing tea = various ways of enjoying tea.

Including what are not are favorite ways of preparing particular teas or "ideal" ways for each particular tea.

Jan 7th, '17, 22:47
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Re: Jian Shui Purple Pottery Tea Ware

by xmfi » Jan 7th, '17, 22:47

I bought one of the small Jian Shui pots from Yunnan Sourcing recently. I wasn't sure if I'd like it, but it's actually turned out to be an awesome pot. Pour and lid fit are great, and the whole thing feels really well made. I've been using it for dark oolongs and shou puerh-- walls are thick so it retains heat. Haven't done a side-by-side comparison with porcelain, but teas come out smelling and tasting good IMHO. Pleasant surprise.

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