I ordered Cha Wang Tai Ping Hou Kui from teaspring....arriving shortly
never tried this one before or yellow ...
also, i orderd Long jing and Meng Ding Huang Ya
Need recommendation brewing times? temp??
1st inf ???
2nd inf ???
3rd inf ???
Thanks
I am waiting for my sample of Tai Ping as well.
Here are TeaSpring's recommendations for brewing:
Here are TeaSpring's recommendations for brewing:
We recommend using glass-based or porcelain tea ware. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 70°c (158°F) to 80°c (176°F) for 1 minute for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.
May 4th, '08, 13:01
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There are times when I feel a little disappointed after going with a premo version of a tea. I had TPHK and Cha Wang TPHK in 2006 (both were 2006 harvest), both from TS. Having the opportunity to try them side by side revealed that the premo version was superior in every way.
First it was amazing to look at the quality of the leaf, the aroma of the dry leaf was so fresh and revitalizing. The brewed tea was also much more flavorful and aromatic than the standard version.
To be honest, I do not recall brewing times right now, but it was longer than most greens I think, due in part to the larger leaf. I went by my senses when determining brewing times for this. Your nose will tell you when it is done. But you need to use a lot of leaf since it is soooo fluffy and light.
The Cha wang gave me 3-5 steeps, the standard, usually only 3.
There is some controversy surrounding TPHK. Some say there is no authentic TPHK available to the public, it goes right to government officials in China. I can not really say.
First it was amazing to look at the quality of the leaf, the aroma of the dry leaf was so fresh and revitalizing. The brewed tea was also much more flavorful and aromatic than the standard version.
To be honest, I do not recall brewing times right now, but it was longer than most greens I think, due in part to the larger leaf. I went by my senses when determining brewing times for this. Your nose will tell you when it is done. But you need to use a lot of leaf since it is soooo fluffy and light.
The Cha wang gave me 3-5 steeps, the standard, usually only 3.
There is some controversy surrounding TPHK. Some say there is no authentic TPHK available to the public, it goes right to government officials in China. I can not really say.
May 4th, '08, 15:31
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I haven't had this year's Cha Wang TPHK, but last year it was my favorite China green. I brewed it more or less:
3.75 g in 6 oz mug, temp: 150° to 160° F, infusions: 1 m, 1 m, 2 m, 3 m, 5 m
I also made it as weak as 2.5 gr per 6 oz, but found I could only get 4 good infusions. Of course, I increase the temp after the first infusion.
I have no idea how you could measure these leaves without a gram scale. They look like big green beans that have been smashed flat by a truck tire. I found it to be more complex and shape-shifting in it's flavor profile than any other green I have had.
3.75 g in 6 oz mug, temp: 150° to 160° F, infusions: 1 m, 1 m, 2 m, 3 m, 5 m
I also made it as weak as 2.5 gr per 6 oz, but found I could only get 4 good infusions. Of course, I increase the temp after the first infusion.
I have no idea how you could measure these leaves without a gram scale. They look like big green beans that have been smashed flat by a truck tire. I found it to be more complex and shape-shifting in it's flavor profile than any other green I have had.
May 4th, '08, 16:24
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OK, if you want prOn:
http://wikicha.com/index.php/Image:Tai_Ping_Hou_Kui.jpg
You can even see the tire marks from the truck.
http://wikicha.com/index.php/Image:Tai_Ping_Hou_Kui.jpg
You can even see the tire marks from the truck.
May 4th, '08, 18:18
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I brewed mine in a glass for this very reason...plus I liked watching the leaves.RussianSoul wrote:Salsero, how long are the TPHK leaves?
I got scales, but am now worried the leaves won't fit into my little pots...
The batch I had was easily 2", some 3", some larger.
blah blah blah SENCHA blah blah blah!!!
May 4th, '08, 18:28
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What the man said.Chip wrote:I brewed mine in a glass for this very reason...plus I liked watching the leaves.
The batch I had was easily 2", some 3", some larger.
It was also the most exciting tea to LOOK at that I have ever had. Dang, I need to get me some more of that as soon as we get over this Shincha bump.
May 4th, '08, 18:40
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May 4th, '08, 19:54
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LOL...yeah, no choice. They collapse when wet anyway. Drop 'em in...they are like match sticks.RussianSoul wrote:Chip wrote:I brewed mine in a glass for this very reason...plus I liked watching the leaves.
The batch I had was easily 2", some 3", some larger.
Jeez!
So, you brewed them standing up?
As Sal said...a really unique tea. I had a lot of fun with it.
blah blah blah SENCHA blah blah blah!!!
