Dong Ding is not one of my favorite teas. Is yours a roasted or green type? How are you brewing it? I usually use a yixing pot, 120ml approx., cover the bottom with tea and flash rinse. I then brew short times, 10-20sec for the 1st couple and adjust from there. Unfortunately, teas are not all created equal so quality will play a part in the final result.bryan_drinks_tea wrote:Letting the dong ding sit for a little while has really knocked most of the bitterness out. unfortunately, its a real pain to brew exactly right. you live, you learn.
Re: Bitter Dong Ding
Apr 25th, '10, 01:24
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bryan_drinks_tea
Re: Bitter Dong Ding
this version is a little more roasted. I've found that putting it in the oven at 300 for a minute or two. this tends to further knock down any roughness or bitterness. I'm brewing with very similar parameters to you, maybe slightly more tea and shorter infusions though...
app. 6-7 grams, in 115ml pot with 180 water, flash rinse. first through 3rd infusions are only a few seconds.
app. 6-7 grams, in 115ml pot with 180 water, flash rinse. first through 3rd infusions are only a few seconds.