Not particularly tippy, I think.
I’m with you on the Yunnanese greens. Sometimes I can manage to eek out something good, but it’s highly inconsistent – same parameters don’t result in the same cup!
Oh well, this is all a learning process. I believe I’ll keep some Classics 58 around, if only for that rather potent first brew. I’ve never had Sichuan greens – just Fujian and Guangzhou if I recall. Where’s a good place to start?
M.
