Correction: Yesterday’s tea was from teahub, apparently.
Anyway, today I went back to an old reliable — the rougui I got when I first got to Beijing. Most of the 150g is gone now. I have probably less than 50g left at this point. Then I’ll break out the 2005 version of this tea and compare it with what I’ve been drinking so far.
To answer the question of how much tea I use:
For Wuyi I generally put between 60-70% full of dry leaves, sometimes a bit more, sometimes a bit less. With the yixing I’ve been using a little less. With gaiwans it’s almost entirely covered with tea. Then you brew very short and quick infusions.
This is how the tea looks — same as before 🙂
This time I noticed a bit of charcoal in the tea, just a hint. I hate it when a tea is so roasted (or rather, so poorly roasted) that the only thing you can taste is the charcoal. This one has a hint of that, but not very strong, and the tea taste still dominates.
It’s really quite pleasant to drink, and very relaxing. Wuyi teas really give me a lot of enjoyment these days, whereas in comparison even roasted dancongs are a bit more…. stressful, so to speak. I’m not sure why that is the case. I guess my taste is changing.
The leaves are a bit broken, as you can see. Bottom of the pile… or close to it.