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I agree that the higher the temperature, the more release of EGCG, but I think the amount of EGCG released in which infusion does not depend on which number of infusion but rather on the duration of each. The tea variety also affect the pattern of release significantly.
I have searched the internet for buying the kind of original and non-smoked Lapsang Souchong in teaguardian.com, but could not find any shop carrying it. Any help please?
Most people use the same gaiwan for everything. Ripened puers are much, much, much better in the yixing teapot. Raw puer can be in the gaiwan.
As far as my experience is concerned, most gaiwans sold in the internet in English language are not good for tea making. Most have thick rim and bad lid cap designs. This seems to be a good market vacuum for those who are interested in opening such an internet shop.
The Shuixian I ordered in yumcha restaurants looks different from the Shuixian in your Wuyi page. How come?
Thx, Leo! I still do not understand how the english name Lapsang Souchong can be translated from that chinese name. Looking forward to read your writing abt it.
