Great to see tea happening for people around here. @ M, one thing about cold infusing puer: it is a microbe-fermented tea, things are likely to be still alive there. It is advisable, even for your experiments, to at least double blanch the leaves before submerging them with cold water. Other than the microbes, puers, whether sheng or shu, are teas that are relatively more laden with humid-evils when drunk cold. I do not advise it unless your area “the land between two rivers” is very dry in summer. Teas that are humid are suitable for people who sweat a lot because of the kind of work they involve in, or for those who live in very dry climate. Green style Tieguanyins and cold puers may well be the two most humid teas.
Here is a page about the land between the two rivers, for your enjoyment:
