To the tea-tasters of the forthcoming tasting event, Gordon of Dragon Tea House has indicated that the samples are away, and winging their way to you. I am informed that these should arrive within three weeks, so don't be too concerned if they are not with you immediately.
The results of a little experiment with a 2005 Dahongpao from Houde are shown above, in which we tried following MarshalN's suggestion of using copious quantities (3/4 pot) of leaf.
We don't keep a lot of yancha in the house, but this small experiment yielded particularly pleasant results: what we both assumed would be a revoltingly bitter soup turned out to be deep, rich, and filled with nuances that had passed us by in the first tasting. I previously noted a green harshness in the finish of this tea that appeared during later infusions, but even this was removed by the "overbrewing" method.
Jolly good results made this a brewing method that we shall likely continue to employ. Do give it a go yourself, and see if your favourite yancha doesn't come out that little bit richer.
Many thanks to JMcM for the shupu brick, from the Yunnan Import/Export Co., which forms the subject of these additional notes.
"Ashbeck Mountain" @ 100C in 10cl shupu pot; ~5-8g leaf; 2 rinses
7s, 10s, 12s, 20s, 40s, 60s:
Malty and refreshing - this brick has a certain zestiness in its character that hints at a certain youth about it. Lei and I sat down with this for a warming session, wearing thick clothes and with the heating on - despite the fact that it is, nominally, summertime. Given that we had our first barbecue in the sweltering heat of March this year, one might be forgiven for thinking that the seasons have somewhat lost their way.
The brew, while thick and dark, does not overbrew, but retains a stable character until the end of the session.
Tiny and fragmented, but from a small grade, with a number of tips inside - better than the usual shupu grade.
A welcome, warming tipple on a cold evening. Thanks again to John for the kind gift.