tag:blogger.com,1999:blog-16115542.post112919394637556451..comments2024-03-16T11:51:28.412-04:00Comments on CHA DAO: Geraldo on a Yi Wu Wild Puerh Qizi Beengchacoraxhttp://www.blogger.com/profile/03645573592247798140noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-16115542.post-1129267613032667402005-10-14T01:26:00.000-04:002005-10-14T01:26:00.000-04:00Just a coment on the brewing times. I had given th...Just a coment on the brewing times. I had given this advice:<BR/>"I recommend that you use fewer leaves than what you usually use when making puer. They are quite concentrated. And use very hot water that has just boiled. They can stand the heat. (Maybe Warren will even simmer them!?) As for the infusion time, adjust it to match your taste: if it's too light, brew longer, and if it's too strong, brew shorter next time." <BR/><BR/>I should have added that they can not only stand the heat, but also long infusions (i'm talking 2-5 minutes!), as I see that your 4th was the richest. And also that this one can be brewed much more than 4 times (a good number for most oolongs, but pu ers can last much longer)<BR/><BR/>Well, it's interesting to see how Geraldo brewed it. I see emphasizing the long and hot brewing is very important with such tea. However, concentration remains a personal taste thing and should only be a guideline.TeaMastershttps://www.blogger.com/profile/02433657904904185875noreply@blogger.com