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Some months ago I tried a “Classics 58” dianhong. At 5g per 250ml, 90 some degrees and steeped 90 seconds, it’s actually really good. Subsequent infusions are not so great, however.
So with that in mind I decided to explore more Yunnanese teas that weren’t pu’er. I got myself two forms of green and a type of black. Sadly, I can’t seem to brew them well!
More specifically, they turn out weak or far too bitter. I’ve heard Yunnanese greens are tricky, and that these are spring 2012 probably doesn’t help. I know one’s Cui Ming, but I forget what the other one was. The hongcha is a Black Gold.
So, what would be your guy’s approach to infusing Yunnanese greens? How about this Black Gold? Sure doesn’t work with the same approach as a Classics 58.
M.
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Don’t know what your black gold really is, if it is a typical tippy dianhong, that with a lot of golden tips, I would steep it with boiling water to bring out better taste and aroma. All the green teas from Yunnan I have tasted are of very poor quality no matter what price. From Sichuan much better.
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Not particularly tippy, I think.
I’m with you on the Yunnanese greens. Sometimes I can manage to eek out something good, but it’s highly inconsistent – same parameters don’t result in the same cup!Oh well, this is all a learning process. I believe I’ll keep some Classics 58 around, if only for that rather potent first brew. I’ve never had Sichuan greens – just Fujian and Guangzhou if I recall. Where’s a good place to start?M. -
Serious tea production in Yunnan after dynastic China happened only since WWII, when they homogeneously planted a couple of Assamica cultivars throughout tea plantations for the need to produce black tea for export to support the Resistance. Green tea tradition is shallow in that region, regardless of what myths and propagandas you might have read. Adding to that difficulty in developing better quality is the control of green collection price by a few major tea companies. They control distribution. This is very different from regions with strong green tea tradition where farms large and small all compete in an open market.
That is why Yunnan greens are still quite behind the rest of China in real quality output.As for blacks, seems that you have gotten some lesser quality ones. Having said that, Yunnan blacks are not amongst the better blacks in China, regardless of price. -
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