A good friend brewed it the way good friends do, with their heart.
It was brewed up in short intervals, under high heat, for about seven infusions. It was beautiful to see such a gentle tea gracefully develop an almost unnoticeable roughness through such sweetness before exhausting itself for us.
I find this tea best brewed in a thin pot, a third filled with leaves, rinsed, and steeped at 80-85'c starting at 15 seconds and increasing in increments of 10 seconds. It's also a great tea to use with the Chinese scent vials.
Did you brew it Korean style or Taiwanese way?
ReplyDeleteThis is a beautiful tea from S. - Enjoy! Tok
Toki,
ReplyDeleteA good friend brewed it the way good friends do, with their heart.
It was brewed up in short intervals, under high heat, for about seven infusions. It was beautiful to see such a gentle tea gracefully develop an almost unnoticeable roughness through such sweetness before exhausting itself for us.
How was your experience with this tea?
Peace
I brewed some a few months back in very long steeps with relatively little leaf. It filled everybody with a smile . .
ReplyDeleteA gem that EVERY body will love.
haha... a heart filled brew, what more could one ask : )
ReplyDeleteI had a wonderful experience with it also. I let a dear friend to brew it earlier, and for sure will post the result soon : )
This has always been one of my favorite teas~
ReplyDeleteBongHwaDanChong being it's only rival
I find this tea best brewed in a thin pot, a third filled with leaves, rinsed, and steeped at 80-85'c starting at 15 seconds and increasing in increments of 10 seconds. It's also a great tea to use with the Chinese scent vials.
ReplyDeleteps again..
ReplyDeleteanother name for this tea is "Bek Ho Cha" (White Hair Tea)
Joseph,
ReplyDeleteThanks for listing alternative Korean names for this tea as well as your recommendations on brewing parameters.
Your knowledge only adds to this blog.
Peace