Tricky to get it right using the Yixing pot with a lot of leaves to make it strong but not too bitter. It becomes bad texture and too bitter when temperature is too high, or not enough ‘body’ when too low. This is relative to room temperature, Yixing pot thickness and size, and Longjing quality too. I like it when I can really make time to do it carefully. Otherwise, the mug approach is okay with me for daily drinking.
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