I recently decided to explore some of China's classical green teas and ordered Supreme Tai Ping Hou Kui and Liu An Gua Pian from Dragon Tea House. I did not get any brewing recommendations and my initial attempts to brew the teas in both a glass and a small porcelain pot yielded a rather bland tea in both cases. It was not weak, just not very distinct or special in any great way.
Is there a trick to getting the most out of the uniqueness of each of these teas?
Shen's reply is about it (but higher temp water ~100c for the Liu An)... I just wanted to add that TPHK has to be one of my least favorite green teas. I have now tried it from three sources with quite a variance in price and none of it has changed my mind. It is just an off-putting tea for me. I have previously described the "roast-beef" like flavor I get from it and other times a plastic taste. I have tried (no lie) at least 50 times in almost as many different preparations and it just doesn't do it, I will say that you need to use a lot of leaf or else forget it. Liu An is admittedly not one of my strong suits and I'm relatively inexperienced with it, but while it isn't a personal favorite either I can appreciate it a bit more and brewing is more forgiving as far as what I've seen. I treat it like a green Puerh and a quick rinse as well as hotter water (90-100c).
In keeping with my own philosophy on tea (and life) many times the most revered "classic" items aren't really the best. They may have had a special reason or special context that made them so at one time but often outside of that framework there is little actual substance. Just as peasant dishes tend to be the most flavorful and enjoyable.
- Dominic
Are you sure you're talking about Liu An Guapian here? It sounds as if you mean the post-fermented Liu An tea, which is quite different: a tea that most people prefer to drink once it's aged for many years.
/Lew
Oop sorry (reading comprehension FTL) the OP meant "sunflower/melon seed" Liu An... my bad. Yes, Lew you caught me. Good thing someone's here to keep me honst ;)
- Dominic
Important 2 noe d nature of teas first: Tai Ping Hou Kui - first fried in the pan briefly & then baked thorough Liu An Gua Pian - fully fried in the pan & handpressed.
Flavors: Tai Ping Hou Kui - fragrance is lingering but strong, sweet, slightly grassy & 'full flavor' in the mouth Liu An Gua Pian - fragrance is more pronounced, flavor is sweet & lively in the mouth with a long lasting aftertaste
While you can use close 2 boiling temperature 2 brew Liu An Gua Pia, with Tai Ping Hou Kui you can use this method: using 80c temperature, pour in just enough water 2 cover the leaves, take 3 deep breaths, then fill up the gaiwan. Take another 2 deep breaths & then pour out the tea. With Tai Ping Hou Kui, the 2nd & 3rd brews are usually the better ones.
You can use the swirling method 2 extract the best out of Liu An Gua Pian, but that also means cutting back your tea enjoying time. Also using 80c temperature, fill the gaiwan 2 about 70% full, then carefully rotate the gaiwan on its base for about 30-50sec, then pour out. With this method you can brew only about twice, thrice if the tea is of good quality.
kevo
Thanks for the advices guys.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.