Yancha lovers?

[Bok]

* * * WARNING: the following post is NSFB (Not Safe For Bok) * * *

I - was - summoned?

Break 'em.

[Andrew S]

I'll try not to think about the poor farmer who perfected the art of not breaking the leaves as I break them up.

Andrew

[tjkdubya]

Let stick out. Pour water. Fold in.

[Andrew S]

@tjkdubya: if you recognised the leaves, I'm impressed...

Andrew

[debunix]

Let stick out, quickly fold in as they soften. Same approach as with Tai Ping Hou Kui.

[Andrew S]

Thank you all; I've gone with the hybrid approach of squishing in as many wet leaves as I could, while unfortunately destroying the integrity of the ridiculously long ones that I couldn't even get to sit within the teapot. I didn't think that these leaves wanted to stay wet for too long.

And I've ended up with a delicate but mouth-coating brew which develops a 'denseness' into the finish, where an occasional mango comes out to play, and has a long-lasting aftertaste. It is a foshou, for anyone who wants to know, and quite a bit less roasted than my usual fare, but I enjoyed it a lot, and I look forward to my other samples.

Andrew

[Bok]

Aforementioned letting-stick-out is of course the better method. Come to think of it, I remember one session where the leaves stuck out like hedgehogs spikes out of the teapot. Once water was added it all sunk in rather quickly, but it will depend on the tea in question.

[Bok]

Illustrated point(with not abnormally large, but still large enough leaves), Dancong.