Ice-fire technique

Tagged: green tea, ice-fire, taiping-houkui, tea infusion

This topic has 3 replies, 4 voices, and was last updated 13 years, 6 months ago by tea soul.

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- 2012.06.13 at 3:39 pm #8475
  
  Amadeus388
  Participant
  
  The ice-fire technique is very interesting. I tried it on Taiping Houkui and it really makes a better tea of it. There is better sharpness and lesser grassiness, sweeter and smoother. I never have had Taping Houkui so nice.
  
  Any person tried it on other teas?
- 2012.06.15 at 7:16 am #9512
  
  Manila Tran
  Participant
  
  I tried it with light fire style Fenghuang Dancong and it was not making any great difference, but great with Dinggu Dafang. Never so smooth and thick.
- 2012.06.17 at 11:03 am #9516
  
  Amuk
  Participant
  
  Honestly, I did not know about this until now. My experience is different from Manila Tran. I tried it on a premium grade Zilan Xiang Dancong, a bouquet style Phoenix oolong, and it was amazing. The ratio was 5g to 250 ml water, 3 minutes.
- 2012.06.18 at 9:11 am #9517
  
  tea soul
  Participant
  
  This technique has been popular amongst some tea groups for a few years. It is great for transforming the texture and taste profile especially for green tea needing low temperature infusion, such as Sencha, Gyokuro, Emei Maofeng, Luan Guapian, etc.
  
  However, I do not know how it was started, and where. Hope someone knows and shares it here.
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