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I would presume teas such as Silver Needle whites need little in the way of blanching, as they’re neither curled nor particularly touched by microbial activity?
M.I have considered doing just that. Unfortunately, then I’d have to bring some kind of drinking vessel and some kind of strainer, along with the leaves. Gaiwan’s out of the question – too fragile. Considering building my own “travel kit” to bring with me biking, but that’s up in the air.
Also, I found the 50% brew to stay better tasting much longer than the 75% one. Could be a fluke, but that is my finding.M.True, that. Between the two I’d go for the rebrew; might retain flavour better.
Today’s attempt uses 3.2g in 450ml – around a “75%” brew, with respect to the 1g to 100ml. Going to see how that holds up compared to earlier.Thanks again for those tips!M.I can’t speak for hongchas, but I noticed that if I don’t blanch pu’erh it can often taste somewhat different – like all the flavors run together a bit. Leo has also stated something to this effect.
M.Hm. Perhaps I am especially sensitive to a nuttier flavor? Or perhaps some manner in my preparation draws it out. Could be a number of things – maybe I’m imagining something!
I’m going to try making it in a pot tomorrow afternoon and see how that changes things.M.Ah, so a little like Teavana then :/
Thanks for the inference on the bowl shape. I did notice it had a thicker body and rim than the other ones I had. Loans itself reasonably well to pu’erh, though I haven’t had it in anything other than a ceramic pot (loose) or mug (compressed squares) so maybe in the bigger picture it’s not that great.
The ones above, are they mould made or semi-mould made?M.
Chawang: What about the bowl shaped ones?Sounds like it could have been fun. I’ll certainly check MingCha when we fly over.
M.Between the two I’m inclined to say green. Long’jing (if what I had was actually long’jing) at the top, though the April Mist Leo has is surprisingly versatile.
M.Nifty place, MingCha;I hadn’t heard of them until just now. That’s another place I’ll have to visit when I fly out to HK in a few years.
On the subject of gaiwan, I’ve been meaning to ask about shape. According to the article, the ones shaped like those two in lamppost’s post are great for cups and seem to be associated with green alone (from what I’ve seen here and on another site). But what about the shorter, wider ones? The gaiwan that, until last week or so, I used most often was of the shorter, wider type. Now my specific one is comparatively thick throughout the body – that is, compared to my narrow one. Is this the norm for the wide style gaiwan? Other sites have listed them as being for “Oolong and black” or “For Pu’er”.I used to use it for all my teas and hadn’t noticed anything negative. However it seems the taller, narrower one doesn’t hold heat well enough for pu’erh, while the shorter, thicker (there’s the key) one does. Thinking this would also hold true for black tea, as they use the same temperature water.And what is the association between steeping (specifically) green tea longer in the taller of the above gaiwan? Is it heat retention related?Where does white tea find itself best served?Thinking there are some subtleties yet unknown to me.M.
