tag:blogger.com,1999:blog-1693176331381554957.post5851762630362388307..comments2024-03-23T10:16:21.093-07:00Comments on MattCha's Blog: 2012 Jeong Jae Yeun Wild Jiri Mountain Hwang Cha (Korean Yellow Tea)Matthttp://www.blogger.com/profile/02736984697520031171noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1693176331381554957.post-53663248290845406172013-04-28T22:02:09.477-07:002013-04-28T22:02:09.477-07:00Bret,
Hahaha... yes the scoop is quite useless wi...Bret,<br /><br />Hahaha... yes the scoop is quite useless with this balhyocha. Just reach in the bag pull some out with your fingers and stuff it in the pot... hahaha<br /><br />This post should help you prepare the smaller coin type ddok cha:<br /><br />http://mattchasblog.blogspot.ca/2012/06/preparing-coin-type-ddok-cha.html<br /><br />The larger disk type ddok cha can be brewed similar to balhyocha with a bit hotter temperatures then green tea.<br /><br />Looking forward to your thoughts on these ddok cha!<br /><br />Readers please check out Bret's post on this tea:<br /><br />http://mattchasblog.blogspot.ca/2010/06/defining-two-distinct-types-of-ddok-cha.html<br /><br />PeaceMatthttps://www.blogger.com/profile/02736984697520031171noreply@blogger.comtag:blogger.com,1999:blog-1693176331381554957.post-4177828204128259552013-04-25T11:12:50.389-07:002013-04-25T11:12:50.389-07:00Matt,
Now this is my kinda Hwang-Cha! Got a coupl...Matt,<br /><br />Now this is my kinda Hwang-Cha! Got a couple bags of this as well as two types of Dok-Cha from Arthur. This Hwang-Cha's dried leaves are so thin and elongated, makes the tea scoop useless. Arthur sent me two types of Dok-Cha, one cake and one disk. He told me that the cake type needs to be roasted before brewing but the disk type doesn't. This leaves me wondering, how do you know whether to roast or not? Also I have no idea what the water to tea ratio should be. I know that the tea should steep in simmering water for 2-3 hours, but that's about it. Any advice you could pass along would be appreciated.<br /><br />Thanks, BretBrethttps://www.blogger.com/profile/10328523694226680438noreply@blogger.com