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LJ: If you’re not logged into TeaHong, it apparently allows you to type whatever name you wish. As for reviews in Chinese, there are questions in Chinese so I wouldn’t imagine it would be a problem. The rest of us have translate.google.com to help us along.
M.Today I tried the bailin gongfu hongcha sold as “Congou Rustic” by TeaHong. I gave it the 1/2g to 100ml infusion and bottled it up before going on a ride, and finally got to crack it open about two hours after I made it.
Still enjoyable.However, it’s profile in flavour drifted considerably more than the pu’er. It was actually extremely evocative of a specific type of Echinacea tea-bag tea I had tried nearly a year ago. Perhaps being stored as it was brought a final highlight to it’s floral characteristic?Going to see what other kinds of minhongs I can get next time for a bit more experimentation.M.Not to sound over eager, but how’s the tea-ware plan going? I’m in the process of setting up a local tea club, and I’ve plans to gather a good amount of tea-ware for our use. Hoping it’s up soon so I can begun to gaze into budgeting and the like.
Thanks!M.Ah, so an antiquated term. Does it still mean “lid bowl”?
Might find myself using this now; I have a penchant for things like that.
M.
In lieu of posting a new thread, I think this is a good place to bring up a Tieguanyin question I’ve been putting off a little while.
On the site, it says the following:
Adjust tealeaves to water ratio for infusing at 90°C for 2 minutes for the first infusion. Increase time by 15% for each subsequent infusion.I’m not 100% certain what I should interpret from this – that is, I’m not sure how to “adjust the ratio” to infuse for that duration. My first assumption was that, in the conventional approach 2 minutes is 40% of the time usually given to tea (5 minutes), so I should add 60% more leaves. However, that doesn’t seem to make sense when logic is applied. What should I do to adapt to that bit of information? So far, I’ve mostly consumed this at a standard 1g to 100ml ratio, with occasional dips into 2g to 100ml. I am also (generally) gaiwan bound, as the teapot I have here is rather large (about 500ml) if that changes what I’m supposed to take away from all that.Not yet done gungfu style either, so perhaps the information is a modification to that method?Thanks,M.A good dim-sum’s on my to-do list when I visit Hong Kong in a few years; find any must-visit spots?
As for gaiwan, I’d guess they’re (maybe?) relatively more expensive than the mug. Also easier to walk off with, and certainly more “fussy” than a mug. It has three parts to keep track of – a mug doesn’t. Simplifies things a little bit at the table.Now is this representative of all eateries? Would higher class places use gaiwan in place of mugs, perhaps with better pots not kept with leaves in the whole time?Thanks for doing a bit of recon; I’ve much to read up on and learn before I book my flight.M.
