Indeed; I originally selected pu’er because of just how much I had. What I might try to do is brew 1.5l of it western style (500ml at a time!) and see how well that cools.
Regarding the tieguanyin, I think on my next order I’ll get a baked one specifically for this kind of experiment. I expect they should be blanched, but sitting immersed in so much water for so long might not require that.
I hadn’t a chance to make anything last night unfortunately, but tonight I plan to try a different green tea to see how it works out. I predict Zenghe style whites, with something of a stronger flavor, would work alright. Not sure about Fuding, though, as I suspect their subtleties would be lost.
M.
