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This is interesting. I use near boiling water for Huangshan Maofeng whenever I make it, though not so often, and like the taste better than the Tea Hong recommended 85 to 90C, but use 80C as recommended for Longjing. I guess that’s because of personal taste too. However, I think with most oolong teas, using lower temperature than recommended is losing a lot of the taste. My stomach would be upset if the tea infused in low temperature and I drink it when it’s further cool down. Maybe I like tea so much is because that I like hot drinks much better for my body and tea is the most untiring daily hot drink.
Leo briefly discussed cold infusion here:
Maybe 7 years ago I first saw people doing cold infusion with Longjing and was fascinated by it. I tried it a few times in a few ways and found that the taste was not impressive at all. One thing that I mind the most is the “chill” feeling in the stomach.I cannot agree that a matured oolong or white tea be categorized as dark tea (hei cha). A sheng cha is stored normally in a breathable container or open to the air, oolongs or white teas are stored in an air-tight condition, as Leo writes about in a few articles. Sheng cha is therefore darkened in the old way, exposed to the elements, to become a dark tea. It turns from very bitter and too sharp to mellow and a bit sweet. Oolongs and white teas retain their individual characters but only softer and perhaps gaining aroma and sweetness when mature.
Chaozhou. A friend found it for me. 1800 CNY for one jin in a wholesale market in Fenghuang. Talked down from 2000. I think you have been looking for it too. Have you found any source and at what price?
I agree. Gyokuro, sencha and other roll-twisted steamed green tea infuse much quicker than roasted or original shape baked green tea.
I have one I bought in Chaozhou 6 or 7 years ago. By Zhang Yen Ping, or so is the name in the seal. Could it be not safe too?
Yet chrysanthemum is sold everywhere here! Are you sure that they are not ok? It is also in the five flower tea formula!
