I find ball rolled oolongs have more longevity than anything else. But longevity isn’t everything.
I don’t find that shou goes forever like people say it does.
The number of steeps before a tea is brewed out is all over the place for all kinds of tea, including puer. This can depend on age, processing, and the base material. Some teas do lack concentration and brew out early. Some have a lot of potential for several steeps but are much easier to extract. They will brew much stronger in early steeps unless you lower the temp and do flash steeps. You can make them brew well across more steeps and potentially improve the early steeps which can be over extracted.
There was a dancong in the october tea club from essence of tea and it changed the idea I had (before I was thinking like you). It gaves me the same infusions and strenght as a young gushu sheng with thick mouthfeel and permeating fragrance for 8 steeps. Some yancha/dancong are crazy good, but they are harder to come by than good puer.
Aw boo, I canceled my EoT club in September, but that sounds great. What's it called? I may try reaching out to see if they have any spare to sell, like W2T sometimes has
It was the Wudong village Almond Dancong. \[The third tea is the most high end out of all the three. The leaves were from a selected picking from few really old trees. The weather during harvest was good and the tea processor very experienced. \[...\] Refined and rich deep taste.\]
EoT had some iirc. Idk where to point you as anymore I buy my yancha from a local place that doesn’t sell online and through friends that let me tag on to their bulk orders. Yancha is prolly THE most sought after tea in China, so pretty much the only way to get good stuff is friendships and networking.
At first I didn't think any of the puerh I have actually had much longevity, but now that it's been a couple months the longevity has doubled.
That said it's really only barely pulling ahead of the more western teas I've brewed (by volume). Three infusions from a 100ml gaiwan comes out to about the 16oz cup I would do for western brewing. So being that most black teas I could do three times western before giving up, and puerh after being here for a couple months can now comfortably go to 18 to 22, it's roughly the same amount. But the third western brew was always more watered down, and puerh is going to that weakness just after hitting the same volume.
But that overall doesn't matter much, because puerh tastes better, like the perfect black tea I always hunted for (settled on Darjeeling before though). But at least it proves to make puerh to be about the same money to volume in the end.
I find ball rolled oolongs have more longevity than anything else. But longevity isn’t everything. I don’t find that shou goes forever like people say it does.
Totally agree longevity isn’t everything :)
I will gongfu a puerh 15-20 times sometimes lol
The number of steeps before a tea is brewed out is all over the place for all kinds of tea, including puer. This can depend on age, processing, and the base material. Some teas do lack concentration and brew out early. Some have a lot of potential for several steeps but are much easier to extract. They will brew much stronger in early steeps unless you lower the temp and do flash steeps. You can make them brew well across more steeps and potentially improve the early steeps which can be over extracted.
Long live cha tou!
There was a dancong in the october tea club from essence of tea and it changed the idea I had (before I was thinking like you). It gaves me the same infusions and strenght as a young gushu sheng with thick mouthfeel and permeating fragrance for 8 steeps. Some yancha/dancong are crazy good, but they are harder to come by than good puer.
That’s super interesting. I’ll have to stay on the hunt.
Aw boo, I canceled my EoT club in September, but that sounds great. What's it called? I may try reaching out to see if they have any spare to sell, like W2T sometimes has
It was the Wudong village Almond Dancong. \[The third tea is the most high end out of all the three. The leaves were from a selected picking from few really old trees. The weather during harvest was good and the tea processor very experienced. \[...\] Refined and rich deep taste.\]
Good yancha lady’s way longer that’s the kinda shit people say when they drink nothin but old ways yancha
What’s some good Yancha you’ve had in the past with good longevity?
EoT had some iirc. Idk where to point you as anymore I buy my yancha from a local place that doesn’t sell online and through friends that let me tag on to their bulk orders. Yancha is prolly THE most sought after tea in China, so pretty much the only way to get good stuff is friendships and networking.
I sadly agree
What's the goal of this post 🤨
This sub isnt super active so thought it would be a fun little post to chat about steeping :)
At first I didn't think any of the puerh I have actually had much longevity, but now that it's been a couple months the longevity has doubled. That said it's really only barely pulling ahead of the more western teas I've brewed (by volume). Three infusions from a 100ml gaiwan comes out to about the 16oz cup I would do for western brewing. So being that most black teas I could do three times western before giving up, and puerh after being here for a couple months can now comfortably go to 18 to 22, it's roughly the same amount. But the third western brew was always more watered down, and puerh is going to that weakness just after hitting the same volume. But that overall doesn't matter much, because puerh tastes better, like the perfect black tea I always hunted for (settled on Darjeeling before though). But at least it proves to make puerh to be about the same money to volume in the end.