I'm visiting the US for 3 weeks or so, and I'm having a terrible time with the tea I brought back. It seems that no matter what kind of water or brewing method I use, I cannot get much of the complexity out of the tea that should be expected for such grades. I brought back
300g of some pretty good lightly roasted, high mountain tea (4 seasons species/spring) and some 05 Raw Meng Ku Pu'er. The first tea should have the really fresh, new 'ko gan' with a floral/fruity finish and a strong 'hui gan' that coats your throat all the way down; while the second should be very smooth with a lessened bitterness and astringency of green pu'er accentuated due to age. What I get through brewing these teas is basically colored water with little structure or complexity. I've tried working with the tea using yixing pots, gaiwans, and even the old glass cup method with little difference.
The only variable in this that I cannot control for is the water. I've tried several brands of spring water including Evian with little use. Maybe down here in NC, the water is too nuked for its own good? I will go back to China on the 30th, and I'm hoping I can enjoy one good cup of tea with my brother before I go. What brands do you guys use? Any other ideas?