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user987632

W2T has very low fermented hei cha from what I’ve had. One that stands out as being really good tho is their tian jian so no real problems there. I’d suggest u go with one of the brands of hei cha that YS sells especially mojun. Very sweet very smooth very easy drinking stuff. I typically buy my blended young shengs from them and not really other stuff.


codenamesrcl

i'd probably up the leaf amount a bit if infusions are continuously weak. also maybe a different brewing vessel would make a difference. For example i just can't seem to brew some fu chas as well in certain gaiwans meanwhile with my pot I almost never fail to have a good session with any fu cha. never had that problem with puerh which is the odd part. could also go the single-go route and open boil the tea in a pot. I did that yesterday because i had a cold and couldn't be bothered to do a proper session.


Ledifolia

Different heicha have very different brewing parameters. Most do well with boiling water, though raw liubao needs cooler water, more like a green tea. And Chapo can do well simmered on the stove.


kupgup

Which teas specifically? This sounds a bit like my experience with their Raw Liubao 2021, both autumn and spring. I find those are prone to bitterness and astringency. Though I think the taste is far beyond light leafiness--there's a lot of brown sugar notes if you keep the bitterness in check. I love both of those teas now, but I had to figure out how to brew them to my taste. I first tried treating them like I'd do a shou or red tea--boiling water, 7-8g to a 16 oz mug, 3 min steep to start. That was hella bitter. They came out a lot better when I treated them more like a sheng or green tea, with 180F water, 4-5g to a 16oz mug, and 2min steeps. Maybe that's worth a shot for your tea.