just ordered three wuyi oolongs from teacuppa

[mr. Less]

Hello people, today my wuyi oolongs from teacuppa arrived
i ordered the shuin jin gui , the rou gui and their bai ji guan.

now i dont want to rush in with these precious teas and i dont have much experience with wuyi.
has anybody ordered one of these teas yet and can give me some pointers or remarks?

thanxs alot
i am really anxious to step in to the wuyi universe hiha !!!
(i am sorry my enthousiasm is takin over )

[mr. Less]

i just played around with these wu yi teas. i used 6 grams in a 100 ml xiying pot with near boiling water.i started with some flash infusions and then gradually building up
what i experienced with these teas is that they didnt last many infusions
is this normal for wuyi teas or am i doing something wrong?
and i was really looking forward to try the shui jin gui but i found it to be rather sour .is this a characteristic of this tea

greetz

[AdamMY]

Mr Less.

Wuyi tea's generally do not last many infusions, depending on how much you push them they usually last between 4 and 7 infusions. If you are not getting 4 infusions then consider adding more leaf. If the tea is aged(5+ years), then it should be able to last more infusions.

Just keep playing with it, though it can be shocking how much Leaf some of us use for Yancha.

[Oni]

Use more leaf, start with 30 sec first infusion, 20 second, 40, 1 min, 1 min 20 s, 1 min 40 sec, 2 min, 5 min, 8 infusions, I did it a few hours ago with Shui jin gui from jingteashop, it worked fine.

[Salsero]

I have also felt that Wuyi tea has little mouth feel and does not last many infusions (4 or 5), but recently someone pointed out that Tim's 11 day marathon tea was a Shui Xian from the Wuyi mountains. In looking back over some of my records I find several sessions of 8 to 12 infusions and more of high end Da Hong Pao, Rou Gui, Bai Ji Guan, Jin Fo, etc.

I am starting to think that those that seem not to last so long are perhaps lower quality and also perhaps more heavily roasted.

[JPX]

Use more leaf, start with 30 sec first infusion, 20 second, 40, 1 min, 1 min 20 s, 1 min 40 sec, 2 min, 5 min, 8 infusions, I did it a few hours ago with Shui jin gui from jingteashop, it worked fine.

more leaf as in how many grams for how much water? (personnal recommendation)

[Maitre_Tea]

Personally speaking, I like to pack the teapot full of tea leaves, probably anywhere from 1/2 to 3/4 of the pot. This may seem like a shockingly large amount of leaf, but if the tea is good than with flash infusions the brew will still be tasty...if your leaf is of inferior quality, this method may result is something almost undrinkable.

I've heard of Chinese locals going as so far as completely stuffing the pot full of leaf, even crushing leaves just to make more space ...that just seems overwhelming.

[Tead Off]

I have also felt that Wuyi tea has little mouth feel and does not last many infusions (4 or 5), but recently someone pointed out that Tim's 11 day marathon tea was a Shui Xian from the Wuyi mountains. In looking back over some of my records I find several sessions of 8 to 12 infusions and more of high end Da Hong Pao, Rou Gui, Bai Ji Guan, Jin Fo, etc.

I am starting to think that those that seem not to last so long are perhaps lower quality and also perhaps more heavily roasted.

My 2 favorites, so far, are Jin Fo King and DHP. I never stuff the pots like the Zhao Zhou style. Way too unrefined for my tastes. I use around 6g of leaf in anything between 125-160ml. Water close to boiling and 30sec 1st infusion after rinsing. With good leaf, you feel the buzz at the back of your mouth and on your tongue. Dry honey taste with a hint of smoke. Strong plum aroma after the faircup is emptied. Hmm. Lasts at least 7x depending on how you infuse. Love the change from Taiwan Gaoshan to Wuyi.