Da Hong Pao / Dan Cong?

Owes its flavors to oxidation levels between green & black tea.
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Aug 30th, '08, 18:59
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by Smells_Familiar » Aug 30th, '08, 18:59

Bubba_tea wrote:So is that 203 ish temp water?
Yup, about that. For wuyi or dancong I usually brew with about 4-4.5 grams leaf to each 2 ounce water (60ml). Rinse, 10, 5, 5, 5, 5, 10,....
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Sep 1st, '08, 10:18
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by Bubba_tea » Sep 1st, '08, 10:18

Wow - that's fast! Thanks for the info 8)
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Sep 1st, '08, 23:05
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by Smells_Familiar » Sep 1st, '08, 23:05

Bubba_tea wrote:Wow - that's fast! Thanks for the info 8)
Yup, short steeps for high leaf to water ratio. You'll probably want a small pot ~100ml if your just brewing for yourself.
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Sep 3rd, '08, 21:27
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by orguz » Sep 3rd, '08, 21:27

Have to share my experience, just started brewing a shui xian from Teamasters, a sample of a 1997 wuyi shui xian. I used a 85ml zhisa pot, filled 1/2 full, 1st steep was 30 seconds. The brew was excellent tasted like a mug of hot cocoa, very long aftertaste in the mouth and throat, very refreshing.
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