heaping 1TBSP 185F 150ml gaiwan
1st steep 5sec. So pale, almost colorless. Smells of chorizo (i must be hungry). not strong, but so delicious. i find nuts, sugar snap peas, hay. its very smooth. nice mouth feel, some tongue numbing ( maybe I need it,cause i talk too much)
it is delicate but flavorful.
2 steep 10sec Whoa! this is too much.its like Longjing overbrewed. very strong vegetable notes and bitter. my mouth more numb.
3rd steep 5 sec its like young sheng. bitter. i dont like it.
Western style (Lee style)
1tsp 165F 8oz 7 min
Nice white tea, not much interesting notes . just tea. How abt leaving it steeping for 30min. Its nice more Longjing not overbrewed,almost no bitterness,but some interesting cool mint showed up.
To conclude, my favorite brew was 1st gongfu style, but its kinda wasteful, because i liked only one steep. Any suggestions on how to brew successfully white tea are welcomed. maybe i should start a thread.
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I usually do gongfu but with a little less leaf and a longer steep time. I normally use about 1.5 TSP / 8 0z and around 75°C. After a rinse my first steep is about 50s. The first steep is some times a little thin but I find the second and third steeps to have a nice creamy thick texture. My second and third steeps are close to 50s as well. I’ve generally enjoyed white teas this way. I modified mine from the Tao tea leaf brewing guide http://www.taotealeaf.com/blog/tea-steeping-guide/
Interesting. I’m not a huge consumer of white tea, but I do have a few favourites, silver needles and bai mu dan white poeny mostly. I rarely do gongfu brew with whites, I brew them like I’ve been brewing some of my green teas for a while now, the David Duckler glass tumbler method, here’s the video. Note that I use the basket method, at 2min 51sec. It works every time, never a bitter cup. I brew usually with water around 70c for about a min max, sometimes even less depending of how it smells. Kind of the opposite of what Lee does, lol, that’s why I want to also try her method to see how it compares. But this works for me. (5g of tea approx. is usually my standard.)
Thank you yyz for your suggestions. I think I will try it again tomorrow. I’m curious to see what flavors will show up. I want to learn to love whites to fully appreciate sheng.
Thank you TheTeaFairy for your method of brewing whites. It’s all different. I feel like a scientist experimenting;). Luckily I got 50g so it’s plenty. Just want to say for the record that my 1st steep gongfu style was like nothing I tried before.
I know, right? So many ways, that’s why I rarely give up on a tea I buy. In the end, it’s all about finding your own sweet spot, there’s no real rules, that’s what’s so interesting :-)
Glad you could at least experience a superb first steep!
I’d try lower temps, treat it like a really delicate pure-bud green (since that’s what this one basically is), like maybe 165-170
I did western 165. Tasted like water even after 7 min
I usually do gongfu but with a little less leaf and a longer steep time. I normally use about 1.5 TSP / 8 0z and around 75°C. After a rinse my first steep is about 50s. The first steep is some times a little thin but I find the second and third steeps to have a nice creamy thick texture. My second and third steeps are close to 50s as well. I’ve generally enjoyed white teas this way. I modified mine from the Tao tea leaf brewing guide http://www.taotealeaf.com/blog/tea-steeping-guide/
Interesting. I’m not a huge consumer of white tea, but I do have a few favourites, silver needles and bai mu dan white poeny mostly. I rarely do gongfu brew with whites, I brew them like I’ve been brewing some of my green teas for a while now, the David Duckler glass tumbler method, here’s the video. Note that I use the basket method, at 2min 51sec. It works every time, never a bitter cup. I brew usually with water around 70c for about a min max, sometimes even less depending of how it smells. Kind of the opposite of what Lee does, lol, that’s why I want to also try her method to see how it compares. But this works for me. (5g of tea approx. is usually my standard.)
http://youtu.be/5jO0wH7vTpQ
Thank you yyz for your suggestions. I think I will try it again tomorrow. I’m curious to see what flavors will show up. I want to learn to love whites to fully appreciate sheng.
Thank you TheTeaFairy for your method of brewing whites. It’s all different. I feel like a scientist experimenting;). Luckily I got 50g so it’s plenty. Just want to say for the record that my 1st steep gongfu style was like nothing I tried before.
I know, right? So many ways, that’s why I rarely give up on a tea I buy. In the end, it’s all about finding your own sweet spot, there’s no real rules, that’s what’s so interesting :-)
Glad you could at least experience a superb first steep!
I’d try lower temps, treat it like a really delicate pure-bud green (since that’s what this one basically is), like maybe 165-170
I did western 165. Tasted like water even after 7 min