@Herb, to lower the firely tones in a high fired oolongs there are many “secret recipes” employed and suggested by various teashops. However, we find the simple way of storing it for a few years in air-tight containers the best in mellowing the fire and truthfully retaining the natural taste of the production.
To infuse the tea well, employ a good Yixing teapot and give the leaves two rounds of blanching before infusion. Use shorter infusion time in the beginning and longer for the more truthful taste of the tea.
