1/24/2015 10g/12oz/212F/15sec This is a lovely tea, generously shared with me by gschuschke. I’m still figuring out the best brewing params for it, because the tea I am getting in the cup just doesn’t feel like the best tea that is in this leaf. It’s a Dan Cong and me thing – I just can’t seem to coax out their best features.
Happily with this gift, I have enough leaf to experiment with a variety of brewing techniques.
This cup is a lovely light gold, with a creamy vegetal/honey aroma and taste. Like fresh picked spring peas pureed with a bit of cream and drop of honey.
Preparation
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Hi Anna, am I correct in assuming you tried brewing it gong-fu with a Yixing pot or a gaiwan?
I’m having it gonfu today! I pulled out my little clay pot, and leafed it 1g per 10ml (so 8g – almost didn’t fit in the pot!). I’ll write a tasting note for today’s gongfu later. later. The above brew was in my small Chinese porcelain tea pot. I was able to brew three pots that tasted well – the fourth was a bit watery, so I left it at that.
Hi Anna, am I correct in assuming you tried brewing it gong-fu with a Yixing pot or a gaiwan?
I’m having it gonfu today! I pulled out my little clay pot, and leafed it 1g per 10ml (so 8g – almost didn’t fit in the pot!). I’ll write a tasting note for today’s gongfu later. later. The above brew was in my small Chinese porcelain tea pot. I was able to brew three pots that tasted well – the fourth was a bit watery, so I left it at that.