Re: long’jing and infusion techniques

The more broken down the tissue structure of the tea leaf, the quicker the infusion time. That is why broken grades infuse much faster. More so those fannings, dustings etc. Puer teas, the shu type, is very broken down too (mechanically and biologically) and infuse most readily amongst traditional teas. Twisted teas come the next. Most black teas, oolongs, sheng puers and some green teas are roll-twisted. Original shape leaves the slowest. The tissue structure in almost all genuine quality white teas are untouched. That is why they infuse the slowest and most steadily.