Re: long’jing and infusion techniques

Before I learned about Leo’s style, I used to use tall glass without lid. That is good for almost all green tea, but I never knew the true taste of Longjing until after I learned Leo’s style. Either way, you don’t get more than two times infusion. That is true also for most other green tea, unless you make infusion time very short and more tealeaves. But that way you don’t taste true taste of the green tea, unless it is like gyokuro. Gyokuro is rolled many times like oolong or black tea so taste easy to come out. Longjing is not. Old style green tea Longjing or others not like oolong or puerh.