For 'hot tea' style, rinse and warm teapot with hot water then addenough tea to cover the bottom (usually a large teaspoon full for a 6to 8 ounce teapot). Add a small amount of hot water (around 160 F),just enough to cover the leaf, replace the lid and allow the leaf toabsorb the water forming a small 'pad' (20 to 30 seconds). Then fillteapot with more hot water and steep for just 5 to 10 seconds and poor.This style works well with stronger, full bodied Japanese teas such asdeep-steam sencha and late harvest sencha. It provides a hot,full-flavored cup, drawing out the herbaceous, oceanic qualities of thetea.For 'sweet tea' style the first two steps are the same but instead ofhot water, use room temperature or cool water to cover and moisten theleaf. After the leaf has absorbed the cool water (30 to 45 seconds),add mildly hot water (120 to 140 F) and steep for a little less than aminute. This style emphasizes the subtler, sweeter, floral qualities ofthe tea and provides many infusions. Because the tea steeps so slowly,different subtleties and aromas come out in each successive infusion.This style works best with fine sencha and gyokuro.stePHtried "sweet" last night with ToT's gyokuro--GoogleGroups licks balls.

hmm I'm wondering what that would do differently

Looks like Pouchong and Se Chung should be similar, but Pouchung isTaiwanese and Se Chung is Chinese. They're both Oolongs who find itnot easy being green. Question is, does your cat like either one?(Leach the caffe

Anybody tried this?

Oct 20, 2005 22 Replies

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stePH 20 years ago

toci wrote: [Pouchong is]

Is that anything like Se Chung? I get that at Wild Oats aka Natures.

stePH

-- GoogleGroups licks balls.

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toci 20 years ago

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Michael Plant 20 years ago

[Michael, working backwards here] It's processed in beautiful emerald green leaf, rolled and twisted longly lengthwise, not balled and fisted at all. At best, it's got a fine melon-flower aftertaste and a lovely fresh aroma. It is a product of Taiwan, again at best. That's my take on Bao Zhong (Pouchong). [Toci]

[StePH]

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