I agree with the leaves of the TGY varietal being thicker than most of other of varietal from Anxi. However, my sources on Chinese tea tells me that the level of fermentation (called oxidization in the west) has always been around 40%. The difference between the TGY that we are seeing now and the one that was produced a couple of decades ago is in the baking stage. The TGY is very lightly baked nowadays.
SEb
In the last month I bought a $10 500g TGY tin which contained 100/5g individual packets of tea used for Dim Sum. The tin can easily hold a kilo of loose tea. The leaves infuse to a dark red/black comparable to any cooked puerh. Believe me you want the Iron Goddess in the pot for Chinese leftovers.
Jim
SEb wrote:
I've tried my Tung Ting yesterday in gaiwans and water at 180F. This tea is really awesome. It was as much good as it was awful the first time I tried it (with higher temperatures and longer steeping time). Thanks for your help!
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Glad to hear you found your Tung Ting Way.
Michael
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