LeoFox wrote: ↑Sun May 16, 2021 3:06 pm
You do what works for you of course - but you may want to try challenging it at least one time with 2g/100 mL at off boiling for 30-60s in thin porcelain. 60s if you are confident in the quality.
I am wrapping up a session with your recommended parameters. The results were conclusive.
The first infusion (30s) had aromas that were both assertive yet with what I like to call "agility", nothing too heavy. Balance probably better than 80C with double the leaf for the same 30s, more body, overall probably stronger aromas too. The balance feels a bit less sweet, but in a different, not worse kind of way. There is no doubt the tea took it like a champ : I feel nothing lost, no unwanted astringency or anything hinting at a tea infused too hot or too long. Not sure I would go to 60s even if I could, if anything I would be tempted to reduce the duration.
The second infusion, still 30s, differed more from the first than with my usual recipe, but that is to be expected of course. It was still excellent, and the higher temperature seems to elicit more persistence, so there is something you gain for whatever is lost.
Third infusion (60s) still retained some of that asparagus thing Anji Bai Cha has going on, though the initial aromas were mostly gone. Still, it seems the higher temperature does something good to how the tea feels, even when aromas are weaker. Barely a hint of the taste of spent leaves.
Last infusion I did not time properly, probably somewhere between 2 and 3 minutes. Not much left, though not bad either.
Full disclosure : I infused with a glass gaiwan with the lid off, so the temperature probably dropped faster than is typical.
For sure, this session yielded more than half the fun for half the price.
Thanks for the suggestion!
One thing I haven't tried but am thinking about is brewing it up with a mineral water. My standard water is fairly soft, so I wonder if maybe a harder water might be the ticket.
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