Ah, that’s how I’d be doing it if I had an infuser mug. Need to get one of those.
I had originally been making pu’er squares in a tea ball at the office, or western style (1g to 100ml in a 500ml pot) at home, but I’d gotten some Japanese teas with the kyusu that influenced my teamaking.
They suggested 4-6g for a 250ml pot, steeped for a short time (30s for bancha with boiling water, 60 with 80 degree water for sencha), with follow up infusions being very short – half as long at first. So, when the sencha ran out I tried it with Chinese style teas. It appears to work pretty well, though I think 1minute for white peony at 5g / 250ml is short. Follow up infusions at 30s onwards works just fine, though. Tried this with Qimen hongcha yesterday, did well.
M.
