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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.Fond past memories have a strong influence over us. A friend’s future mother-in-law was the daughter of a U.S. diplomat stationed in Morocco long ago. Naturally, she developed a taste for mint. I know she drinks mint tea to this day, but I’m not sure if it’s like what they drink in Morocco.
I was rather surprised it was green tea they used; I’d heard hongcha elsewhere. I still have an association that hongcha was what “caught on” in the greater world and greens were mostly a Sino-Nipponese thing. A prejudice that is obviously not founded in reality!M.I’ll give it a shot; I imagine it would work best for mid to lower temperature teas – greens and perhaps some oolongs.
Speaking of which, I have neglected to ask about hongchas. You have an order of preference listed as such:Shu cha types of Pu’ers > machine-made black tea > matured shengcha pu’er > browned styled Wuyi oolong/Tieguanyin > full leaf black tea > white tea > higher-fired green tea > baked/roasted green tea > classic style Phoenix oolongs > greeneroolongs > steamed green teaI have made good use of the first one on the list (this category is quickly becoming a favorite due to its apparent versatility). The second and the fourth are what I’m turning to in the future as an alternative. What comprises “machine made” black tea? How is it different from what is listed as “full leaf black tea” ? Are there any on TeaHong that would fall into the “machine made” category? I intend to give my incoming “Congu Rustic” a try (invariably, I’ll experiment with every tea I can out of curiosity) and I’m guessing it falls under the full leaf category.Thanks,M.
