I will say that the Castelton white is definitely on the milder side. Thats not to say it is not flavorful - it has a lovely floral mouthfeel to it. But it definitely does need a longer steep time. Again, I brew my teas Western style. I've had good results with approx 2.7 gm steeped for 4 mins or longer at 190F, and sometimes, even a higher temperature.Zealousy wrote: ↑Fri Feb 15, 2019 9:40 pmYou're right - the Halmari Assam is the one I meant, not the Nepali black.
Tonight's choice is the Castleton white. I started at 185 for 15s and got nothing. I was worried it was the tea or something I did. I tried 4 or 5 infusions before it dawned on me that I couldn't taste anything because I had burned the roof of my mouth earlier at lunch and dinner with scorching hot pizza. Will try as soon as I can taste things again.
I need to update the sampler labeling with these parameters. Your post just reminded me. It really is a delcious tea (and the most expensive one i sourced by a long shot), but it does benefit from a longer steep time. Or gong fu brewing with a higher leaf to water ratio!