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I know that if you whip some cream and add it to any strong black tea together with sugar it will taste good, but only when used occasionally. Not as pleasant as straight teas especially when you drink it all day long.
I use a small teaspoon of Leo’s Tieguanyin Light in my tea mug (I think it is about 250 cc) and it is great. In subsequent infusions, I can go for 2, 3, 4, or even 5 minutes. I once measured a small teaspoon is about 5 gram Tieguanyin. If I use Tieguanyin Deep Brown, 2 minutes is quite strong, but great if you drink it while hot. I do 1 minute and a half if I like it lighter. I can also make it very strong using very hot water and 3, 4 minutes of infusion for adding sugar (raw, of course) and milk in it. Great tasting.
I am interested in exploring the Yixing pot with oolong too. How to choose one made from good genuine Yixing clay? I have heard that imitation or low quality ones can be harmful to health.
That really sounds like an interesting tea. I have been a bit reluctant to try green tea because to my understanding of what Leo has written about TCM, I should be drinking more other tea varieties. I never had any good experience with green tea before anyway. The best I had was some Japanese loose tea in a foil bag from an Asian grocery store though. I can’t even remember the name. This Curly Silver Spring seems to be really worth a try. I guess a cup of good tasting green tea a day wouldn’t hurt…
Thank you all for the responses! I did not realize the scope of my question initially and it seems it is touching on things beyond my expectations. I look forward to that article, Leo.
