Right brewing temperature is very important here. So far, I getting more and more fond of this tea. But I am also learning how to get best out of it. Will write more later.
What other Lao Shan teas have you been trying?
Aw, now that comment about other Lao Shan teas is gone. :( It’s one of my favorite styles of green, so if you’ve found another vendor, I’d love to hear about it. Or have you been trying the Summer picking from Verdant? That one is quite strong and buttery and beany, so I can see how this might not seem as strong. Personally, the autumn feels more complex, but if you’re looking for that classic “yo ho ho.. I’m a beany Lao Shan green!” flavor, you’re right that this one is not as strong in that.
How did you steep this one? I ike making Lao Shan’s in a glass. Do you make this and your other LaoShan teas in a gaiwan or a big pot?
I used lower temperature and a zhuni pot. It made an instant difference. I would say that brewing should not be longer than 30 seconds ( first time ) and the temperature 170 is the most optimal. It brings forth a very beautiful baked pear scent.
to leave a comment.