Yeah I make a pot every day and grandpa brew drinking it throughout the day. Depending on the leaves, I normally use 2 table spoons worth of leaves.
I probably have only 1/4 of the bag left
Having tasted both Maojian and the Wu Mountain, I like the flavor of Maojian more. Because I can fit more leaves in my pot, the flavor lasts a lot longer than Wu Mountain and Fu ding. Another perk is that leaves sink to the bottom of the pot/cup much faster. If you drink with a cup or a bottle, it is very convenient because by the time it finishes brewing as you don’t have to blow the leaves away to enjoy the tea
Definitely recommend you prepare from scratch (loose leaf preprocessed dried leaves). The quality from tea bags aren’t as good as free leaves.
I had my dad try the leaves from Wu Mountain
He felt it the quality wasn’t as good as tea he gets, he specifically mentioned that flavor tasted like a middle to late harvest. Obviously higher quality leaves are from earlier harvests and he has a preference towards early harvested tea. He isn’t a pro, but has been drinking long enough he can tell the difference between tea bags and free loose leaf tee.
I source most of my tea from my dad. He goes to China every so often and stocks up on tea like Wendell with Computex. If his friends and contacts have a gift exchange, he usually requests quality tea.
That looks beautiful! Oh, what is the steeping container in that second photo? It looks like similar shape to a Chemex, which is what I use for my sencha fukamusi.
) from my dark uncultured pre-enthusiast days sitting in the bottom to keep the leaves away from the mechanism. This approach provides the single least-hassle way to perform gongfu at home, IMO.
Introduced the kid to caffeine this year because its rough for kids to wake up early in the morning with nothing warm to sip.
Tried good coffee, says its a yuck…Tried loose leaf Assam tea and it was a success. I gave the kid roasted Oolong tea and it was a no-go. I should make the kid try Earl Grey next…
noo
