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@ICE, where do you get your Shiguping?
That Longjing was so expensive. almost 4000 RMB for 1 jin farm price. Now it does not taste the same la. Luckily I still have yours. I think I will not make too many adventures buying from other places any more. I think you have a special trade secret of buying at such low price for this kind of quality. I think I will not be able to learn it unless I spend a lot of time. Are you able to supply even higher quality than LJSE in your shop? I’ll be very interested.
Before I learned about Leo’s style, I used to use tall glass without lid. That is good for almost all green tea, but I never knew the true taste of Longjing until after I learned Leo’s style. Either way, you don’t get more than two times infusion. That is true also for most other green tea, unless you make infusion time very short and more tealeaves. But that way you don’t taste true taste of the green tea, unless it is like gyokuro. Gyokuro is rolled many times like oolong or black tea so taste easy to come out. Longjing is not. Old style green tea Longjing or others not like oolong or puerh.
I think tea blending is fun, but finding and appreciating high quality single origin, single harvest teas is even more rewarding!
Another popular Hong Kong style tea is yuen yeung. Don’t know how to translate that name. Half coffee, half Ceylon tea and a lot of evapourated milk and white sugar. I think people like them because of sweetness and fat. I much prefer real tea such as oolong and longjing. Even a well made cup of Darjeeling is much better.
This was sold in tea shops and I thought it was a kind of pu’er tea. Not seeing them nowadays. Never had the chance to try it.
I think that means using not so much leaves for you. However, I think 50 ml is very very small gaiwan. That is not good for making any tea. I think that is a tourist gift kind of gaiwan, not really for use. You should use at least 100 ml gaiwan, and bigger if you are not using gongfu style. Like 150 ml will be better for longer steeping time.
