I’ll give it a shot; I imagine it would work best for mid to lower temperature teas – greens and perhaps some oolongs.
Speaking of which, I have neglected to ask about hongchas. You have an order of preference listed as such:
Shu cha types of Pu’ers > machine-made black tea > matured shengcha pu’er > browned styled Wuyi oolong/Tieguanyin > full leaf black tea > white tea > higher-fired green tea > baked/roasted green tea > classic style Phoenix oolongs > greeneroolongs > steamed green tea
I have made good use of the first one on the list (this category is quickly becoming a favorite due to its apparent versatility). The second and the fourth are what I’m turning to in the future as an alternative. What comprises “machine made” black tea? How is it different from what is listed as “full leaf black tea” ? Are there any on TeaHong that would fall into the “machine made” category? I intend to give my incoming “Congu Rustic” a try (invariably, I’ll experiment with every tea I can out of curiosity) and I’m guessing it falls under the full leaf category.
Thanks,
M.
