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Thanks for the tips.
Shame to hear about Chouzhou teapot quality- I haven’t bought one but the thinness of the pot seemed to be a good match for Phoenix teas.
This makes me wonder though- if the clay in this area is like this, what about the soil the Phoenix tea plants grow in? How can we ensure we find Phoenix teas that come from well tended Old Growth trees and not from pesticide using tea gardens?
I have never seen a phoenix tea labelled as organic… And of course we have to trust our tea merchants, but really… How can we know?
I found best for me with Longjing is using a Gaiwan with sandwich technique- fill the gaiwan a quarter full with 80degree water, drop leaves in to cover water, leave open for 1minute, then fill rest of gaiwan with 90degree water, leave with lid on for 30seconds- very tasty!
Hi Leo, why is tea not to be drunk with ginseng? I ask just as there is a type of oolong that’s coated in ginseng+liquorice and seems quite popular in some tea shops…
Hiya.
Depends how long you’re leaving between infusions, but generally I find it best to keep the lid on. (I guess this helps avoid oxidisation of leaves)During infusion, usually I believe it’s best to keep lid off for green teas, or perhaps put the lid on towards the end of the infusion. (particularly if it’s a long infusion) For oolongs, red, puer best to leave lid on. Also, I hear some people believe gaiwains are not best for green or puer- glassware for green, yixing for puer.The type of gaiwan is a factor too, but I think leo has gone over this somewhere else… A nice analogy I found for the gaiwan is thinking of its three parts representing heaven, humanity, earth. It’s nice to think of how much this symbolism permeates all levels of tea culture.Yes, this is a good way to drink tea in the summer.
Can be done well with-silver needle white teasnow buds white teahigh-mountain oolongroasted high-mountain oolongA tip: try leaving tea in a clear/blue glass bottle in the sun for the morning/day- sun infused tea!Will have to this out with long jing.
