My ever expanding list of obsessions, passions, and hobbies:
Meditation, tea, cooking, traveling, spirituality, plants, East Asian ceramics, health, animals,
I drink most of the time:
young sheng puer
aged sheng pu’er
and as well:
Personal usual brewing methods:
For the tastings use good mineral water :
NORDA (from Italy: 62 mg/L mineral content [55 ppm]) – for young sheng puers, green teas, white teas
and Lajosforrás (spring water from the Pilis Mountain, Hungary: 206 ppm) – for aged shengs and shu puers.
I use a 100 ml gaiwan for tasting.
Leaf to water ratios (depends on the tea):
- pu’er: 4-4,5 g for 100 ml
- green tea: 2-4 g for 100 ml
- white tea: 3-4 g for 100 ml
For young shengs and white teas brewing starts on 85C, than on later steeps goes up to 90C and finally to 100C, gradually through 10 steeping. Average 10 steeping to go through the young shengs.
For shu puers and aged old shengs: 100C through all the session