few words about wulong Taiwan gao shan cha baozhong, ding dong modern or Tie Guan Yin Chinese history to complete this series.
Last spring, I ordered a lot of these teas to Stephane. After extensive testing, variations on the parameters, purchasing dedicated teapots, etc. I am still unable to speak very precisely. These teas are not so simple as that to be successful, especially in a teapot. This will easily pleasant things, but so far, showcase their fineness is not necessarily obvious. There are a few rules.
Excess is the enemy of good.
As I announced in the previous article, I never managed to enjoy little or no roasted wulong with a high dose, or even average.
few balls at the bottom of a teapot gaiwan or more than enough. It can be slightly more generous for a baozhong, at least in appearance because the dry leaves are a lot of volume. These teas are truly in the fineness and the brew for me as this is important. Emphasis will therefore long infusions, especially in a teapot. With the latter, one may depart from what is called "gong fu cha" to lower the ratio of leaf / water and closer to a more traditional brew. Note that the use of a large teapot gives results very honest.
The zhong.
It is for me the best possible ally. First, these teas are very fragrant and find a teapot that will not mitigate these perfumes is not easy. It will take hard earth, Zhun type, and thin walls so as not to cook these fragile sheets. Nothing better than the precise rendering of china, if possible in good quality. Obviously, this is not a strict rule: with good tea, if possible, well seasoned, you will get a good result, which will round some notes a little steep for a fiery young wulong. But a zhong not unworthy never so well spent.
volume.
I think there is something important here. The gao shan each have a capacity expansion fascinating! Some balls are transformed like magic into pretty volume of leaves. They offer much room for open is a key to the success of their brew. This is why we must put away your accessories too small, because even a small dose does not change the size of the leaves. A volume is 15cl in my opinion a minimum target.
shape.
accessory infusion chosen shall, in addition to being large enough, have a suitable shape: relatively flat for baozhong, round for gao chan sha. In all cases, a teapot serve well to round two teas.
temperature.
The fact that these are green teas can be misleading. Although you can use water at a temperature near 80 ° C without concern, it is important to ensure that the leaves are first well opened. For this, one solution: the boiling water.
If we practice rinsing before moving to the first infusion, care should be taken to use boiling water and use minimum force to first pay for imparting a ball that will help to open them. If you do not rinse, it will make the first direct infusion with boiling water. That's what I recommend to open the best leaves. In all cases, care must be taken out by preheating equipment does not lose too much in temperature.
This leaves open is very important. Once it done, it will eventually drop the temperature a little following infusions, and the water should be poured gently if possible on the walls and not directly on the leaves. Personally, I pay my water boiling in my pitcher (Shah) and then poured into my tea or my zhong. This temperature drop will reduce the strength of some tannins to other things. It's a personal choice that request to try for yourself.
Here are the rules that the practice - inspired a lot of views and advice - made me remember. Including these two points: a good opening leaves, and a sufficient volume.
In my case, I have two main tools to infuse my gao shan cha: an zhong of 15cl and 17cl of tea Watanbe Tozo round in shape. For baozhong, I use another zhong forms Tozo more flared and flat.
This article is peppered with some pictures of the tasting of a Bi Shi Lu picked September 5, 2010 and hosted by Stéphane at the command of the set that you can see . Good material for an excellent tea!
you soon!
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