When I open a new pack of Chinese green I tend to start brewing with a fairly low temperature and as I make my way through the packet start to use higher and higher temperatures to see how far I can push the tea. As the temperature increases you have to more careful as to how you get the water into the brewing vessel. Like gingko I'm a big fan of open top brewing vessels for Chinese green, I tend to use a little pyrex, I think, jug and a strainer.
I've been drinking decent quality loose leaf green tea for about four years, and not so good quality loose leaf green for quite a bit longer, and still feel like I'm back at square one every time I open a packet.
Here's me saying the same thing last year complete with pic.
My experience with longjings seem to be that higher temps will bring out a lemon-like flavor, the tea will taste "thinner" and the brew will be a brighter yellow.
At lower temps the tea will be more mellow, with a nicer balance.
Maybe that's just my preference. Or maybe that is typical of lower end longjing.
At lower temps the tea will be more mellow, with a nicer balance.
Maybe that's just my preference. Or maybe that is typical of lower end longjing.
How's this for coincidence? I was in an all-day software training session today at work and took along a glass travel cup of dry tea leaves -- Tai Ping Hou Kui, because I thought they'd last the day. I was seated next to someone from another department, a girl from China who just got her citizenship last year, and noticed she also had a glass of Tai Ping Hou Kui. (Those leaves sure are distinctive.) It made a great icebreaker and we started talking tea.
Anyway, I went to get hot water from the dispenser in the breakroom, and she told me it wasn't hot enough. She told me she always uses boiling water for the first infusion, and after that just adds hot water periodically throughout the day (what I've seen on TeaChat as "grandpa style"). She doesn't cover her tea when brewing. I've always done my Chinese greens at 170-180*, covered, but I promised to go home and try it next time with boiling water first and cooler water for subsequent infusions.
Anyway, I went to get hot water from the dispenser in the breakroom, and she told me it wasn't hot enough. She told me she always uses boiling water for the first infusion, and after that just adds hot water periodically throughout the day (what I've seen on TeaChat as "grandpa style"). She doesn't cover her tea when brewing. I've always done my Chinese greens at 170-180*, covered, but I promised to go home and try it next time with boiling water first and cooler water for subsequent infusions.
