green tea, chinese style?

I enjoyed No. 583 Jiu Hua Mao Feng (Organically Grown) China from

I think if you keep it in the bottom of your tea mug it will get bitter. I steep it for about 2 minutes in steaming but not boiling water & strain it.

Happy Tea shopping.

==========BOSSMAN

In article , snipped-for-privacy@yahoo.com (Sally P.) wrote: [snip] >in the bottom of my tea mug, in the common Chinese fashion, through

i have seen people drink dragon well (Lung Ching or Long Jing) this way.

regards,

pam @ home ¤p¬}

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I have enjoyed In Pursuit of Tea's Dragon Pearls tea in this way. It doesn't get bitter. It has a slightly sour element, and if you like that, it's very good. It's very mellow and I personally like it as a late evening tea -- doesn't get bitter or too intense and lets me sleep.

It may not be for you if you prefer a brisk, brighter cup.

Joe

Sally snipped-for-privacy@posting.google.com11/9/03

Sally,

That's been one of my ongoing issues as well. Most greens seem to work. The trick is adjusting the water temperature and amount of dry leaf to fit the method. Dragon Wells seem to work well and are beautiful in the cup. If you like Jasmine, the pearls are "designed" for just the purpose you describe. If you don't, I would think a pearls not jasmine would fit the bill. I haven't tried them myself yet, though. Also, Silver Needles do well. And, if you don't use too much leaf, some of the Darjeelings -- most notably the Gopaldhara oolongs, IMO -- are among the most beautiful, not to mention tasty. Just thoughts.

Michael

how does this work? I assume you don't drink the tea in one gulp? And you don'tpour it off?

snipped-for-privacy@news02.east.earthlink.net11/10/03

Correct on both counts. The leaves just dance along with you at the bottom of the vessel. The trick is to find leaves and methods whereby the liquor doesn't become bittter or otherwise off-putting.

Michael

I am drinking Bai Mu Dan in the way you describe. (Well, officially it is a white tea...) Taste is on the woody side. A flowery tea you could try is Pi Lo Chun, but that requires more care with water temperature than the Bai Mu Dan.

Peter.

Hi there,

I don't know if you have considered oolong tea, but this is traditionally the tea that is left in the pot all day to be reinfused over and over again. It is almost never bitter and lasts quite a while. They tend to be very fragrant. A great one for those new to oolong is tung ting or bao zhong. (I know there are other spellings of these) Very nice sensory experience with warm tea and good fragrance.

cheers,

Pamela

Peter:

Bai Mu Dan is same as white peony, isn't it?

Ripon (From Bangladesh)

Yes.

/Lew