Yancha lovers?

Semi-oxidized tea
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Bok
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Sun May 30, 2021 10:25 pm

Andrew S wrote:
Sun May 30, 2021 9:55 pm
* * * WARNING: the following post is NSFB (Not Safe For Bok) * * *
I - was - summoned? :lol:

Break 'em.
Andrew S
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Sun May 30, 2021 10:36 pm

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
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tjkdubya
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Sun May 30, 2021 10:37 pm

Let stick out. Pour water. Fold in. :D
Andrew S
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Sun May 30, 2021 10:42 pm

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

Andrew
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debunix
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Sun May 30, 2021 11:13 pm

Let stick out, quickly fold in as they soften. Same approach as with Tai Ping Hou Kui.
Andrew S
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Sun May 30, 2021 11:44 pm

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
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Bok
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Sun May 30, 2021 11:54 pm

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.
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Bok
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Mon May 31, 2021 7:18 am

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