My theory: one of the reasons that very fresh tea provides a superior
> brew is that it is more forgiving in its brewing requirements. Also,
> that older tea can still produce good brews if handled correctly. >
> I've recently become very picky about my brewing parameters (mass of
> tea, temperature, and steep time) and have found that the quality of my
> brewed tea has increased tremendously. Until changing my brewing
> habits, I had given up on a few of my teas that I considered well past
> their prime, but were expensive and thus couldn't throw out.
>
> In particular, I have one pre-qing ming lungjing that I foolishly "saved
> for special occasions" which didn't occur frequently enough. I
> revisited the tea and, with some experimentation, found that it can
> still deliver a very good brew, but only within very tight parameters. >
> Any thoughts?
>
> Cameron
Let us know the parameters please
JB