I tried a few times cold brew this bai sha lu and it's very nice and the flavor is surprisingly rich compared with some other chinese green when cold brewed.Salsero wrote:Sorry, I forgot to answer your question earlier. Yes, this is the very inexpensive green tea from Jing. When I have brewed it at lower temps, I like it quite a bit and don't find it to be bitter. It is certainly a very good bargain at 100 grams for $3.00.gingko wrote: Did you get the bai sha lu from jingsteashop? Let us know if you find it bitter, if you like the bitterness, or if you manage to brew it without bitterness
I am trying some now using the method you and Tea Soho have described. Unfortunately, the "glass" I am using is made of plastic and has a plastic taste that I never noticed before. I think Bai Sha Lu might not be the best choice for this style of brewing since it is made of pieces of the leaves, rather than buds, and is steamed rather than pan fired. Also, this first infusion is starting to get some astringency or bitterness about five or ten minutes into drinking it.
I guess you just drink from the same glass in which you brew, right? I shouldn't decant, so that means the first infusion can last quite a long while depending on how rapidly I drink.
The tiger mug, I almost bought it, and didn't, because I mainly wanted a simple vessel for cold brewing and its double layer feature adds on extra weight. But plastic flavor is too bad! Even disposable plastic bottles for regular bottled water are free of plastic flavor, why can't they make flavor free pvc bottle?!
I currently use something like this for cold brewing, but am not completely satisfied with it. It's ok for cold brewing green tea but doesn't allow leaf extension space for oolong. If the tea tiger could be made with materials free of flavor, light weight and single layer, it would be ideal for my summer use!
And yes I just drink from the same glass, and add water for 2nd infusion when there is 1/3 tea water left.