As summer really sets in in Minnesota, I do as my tea friends do and drink hot green tea to cool down. This is usually my first choice. I add the leaves to a glass tumbler, and pour in under-boiling water. When the leaves sink, the tea is ready to drink. This one has never gone bitter for me. The first time He Qinqing, the farmer that provides this tea, served it to me in a glass and I watched it sit for 5 minutes, I was worried about it oversteeping. What are you supposed to do? Tell the tea farmer how to steep tea?
Of course, she was right. I find this to be the best way to drink Laoshan teas, followed by pouring back and forth between glass pitchers, which is pretty cool as well since the leaves start dancing around.
This is a green tea for people who don’t get excited about green tea. It steeps uprich and creamy, with way more body than you might expect, but never edges towards dry or astringent. If anybody else has tried different steeping methods, I love to hear how people brew it up. My suggestion for July: Cold-Steep in the refrigerator with leaves and cold water for 8-10 hours for a full bodied iced tea.