OK my wang chun practice gets even more extreme. We are down from 1 minute steeps to nearly instantaneous steepings! At least for the first couple cups.

Astonishingly, the first cup is still black coffee dark. I’m finding that if I start with a generous mound of dry leaf, and do the first 3 steeps at more or less no time whatsoever, I can easily get seven cups of tea from one set of leaves (stretching the later steeps up from 15 seconds to a minute, to 3 and to 5).

If nothing else, this means I’ll be using up less tea over the same frame of time.

Preparation
Boiling 0 min, 30 sec

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I am rarely, if ever, active here. But I do return from time to time to talk about a very special tea I’ve come across.

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