Description
Origin: Sichuan China
Vintage: 1980’s
Temperature of water and amount of leaves: 100 C 7-8g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 20s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be quite short- not more than 30-40 seconds. We suggest to increase brewing time for 5-10 seconds in each next brewing.
This tea is excellent for more relaxed, casual brewing techniques. You can use bigger pot, less leaves and longer steeps. Keep experimenting!
schumannleonard (verified owner) –
Taste is unqiue, as it is lighter than a typical shou or liu bao. Slightly medicanal, but still smooth with good sweetness. So the descriptors given are spot on. The only problem is that I seem to get only 4 good infusion with 3g in a 50ml gaiwan, it seems to nearly stop extracting at the fifth extraction so I have to add 30s for the infusion to get 3 more but they lack depth.