Buxton Water seems excellent for Yan Cha

[Herb_Master]

Last night I came to finish my Shui Jin Gui, I would have put about 7gm in my 170ml pot - but there seemed such a small amount left in the packet that I emptied the packet onto my scales 10gm

I have tried ultra packing, high density brewing with flash infusions (a la Abx), but this was a new mid-high density situation for me.
First flash was not quite strong enough, 3rd brew about 12 seconds seemed excellent, 5th brew at 30 seconds was enormously sweet and delicate.

10gm in a 170ml Shui Pin. 5 brews last night and 2 this morning, now at 65 second infusion and it is going so well.
http://www.purplecane.com.my/purplecane ... 002-0.html
The first few brews of this seemed acceptable (4 months ago and 3 months ago) , but nowhere near as good as the last of the packet!
Was it the opened packet letting some oxygen into the leaves
The leaf density and brewing
The water

I have started using a new bottled water and the combination produces a very delicately sweet tasting brew, with a tender charcoaly-roasty backnote.

http://www.buxtonwater.co.uk/source/source.asp

Buxton is one of the purest natural mineral waters in the world. According to the British Geological Survey, the water that emerges from the source today fell as rain over 5000 years ago.

[tingjunkie]

According to the British Geological Survey, the water that emerges from the source today fell as rain over 5000 years ago.

I'm pretty sure a certain percentage of the water in my toilet fell as rain over 5000 years ago. If the water works, that's good, but I'm not sure I'd buy the hype.

I tend to like Poland Spring water- maybe it's because I grew up with it in Maine. Who knows if it's in my mind, but then again... who cares? It works.