LeoFox wrote: ↑
Wed Aug 09, 2023 1:30 pm
Hahaha I didn't think there was any need to dial down temp for this one- I was doing 4g in 85 ml gaiwan - but used relatively fast infusions
For this one, it can probably handle boiling temperature. It's a habit of mine to use lower temp to sample new teas or get to know more about the characteristics of a tea, mostly sheng puerh. After tasting the first infusion, if the tea needs more heat, I can still crank up the temp on 2nd infusion. If the leaves are younger, what is done is done with the boiling temperature haha. I also increased the steep time to 15-20 seconds for thorough extraction. The leaves may not last as long as fast infusions, but the flavor profile should be more define with a slight longer steep time.