James & Denny review a high-mountain tea from the Shan Li Xi growing region in Taiwan. Acquired via Teamasters, this tea is characteristic of Taiwanese high-mountain oolongs low-oxidation and very fresh.
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Like Stephane, I also never rinse. And I also use a small amount of leaves per gaiwan (3 g.). Glad to see that an expert does what I do – or vice versa!
Speaking of gaiwans, nice one you have there, guys. From where did you procure it? And what is its capacity?
Thanks.
Hi Peter,
It was very interesting to hear from Stephane and his brewing style. It’s very different from what I’ve heard from other vendors (for instance Tony from Origin Tea). That gaiwan is actually my first gaiwan acquired from Bana Tea via Amazon. It’s a pretty little piece (120 ml) that works great, complete with a nice little chip I gave it in my first week of usage.
Cheers,
-James
I see that usually you guys let the lid be off between infusions. This time you’ve left it on,I wonder what is better for preserving leaves – lid on or off? Thanks as usual, Barak
Hi Barak,
Good question and one that I think is really up to personal preference. Denny usually leaves the lid on, while I take it off and have it rest on the side of the gaiwan. Leaving it on, will help to retain more heat if you want to get your tea to be a little hotter in subsequent infusions.
If you are doing a slower session, especially one over the course of a day. I’d recommend taking the lid off, primarily to prevent the growth of nasty stuff, i.e. mold.
Cheers,
-James