A blind session with a sample of Tea Urchin’s Old Bush Zhi Lan Xiang kindly provided by Richard.
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Imen’s technique is helpful: http://www.teahabitat.com/store/index.php?main_page=brewing
A more precise spout to pour is helpful too. Good to pour down the side and from high up, especially on the first infusion to tumble the leaves. Also, no quality oolong should be rinsed and wasted, especially when it was for that long! That rinse you dumped out is (I have drank this tea) the best part of the tea.
Hi Zach,
Thanks for the comment. My apologies for our noobness with Dancongs :).
Cheers,
-James