Pi Lo Chun

My 2 cents:

1. Water no hotter than 160
2. Put PiLoChun In water, not water in PLC. Do NOT wash the tea.
Put 3/4 of hot water in your yixing teapot and gently put the tea on the
surface of the water. Close the lid.
Pour off a little bit every 30 sec and taste. That will allow you to develop
a 'scale" of extraction. usually 1 min is plenty for the first brew and
15-3- sec for the next one. Try to disturb the leaves in the teapot when you
pour more water in it as little as possible. many tricks can be used.
Improvise. But putting leaves in water rather than the usual way - water in
leaves for the first time is critical because the leaves are at their most
fragile when they are dry.

Sasha.

"Ozzy" <reply@ng.please> wrote in message
news:Xns96F2CBB6C82BBTheLoneAndLevelSands@216.196. 97.142...
> Got 100g in a well sealed tin from from NYC's Chinatown. To me the taste
> is
> dissappointing -- before I write it off, maybe I'm not infusing it at the
> proper temp or time. I'd appreciate any advice from the group on this.
> Also, maybe it wasn't the best quality -- Jiangsu Native Produce Import &
> Export.
>
> Ozzy

Hi Ozzy,

Bi Luo Chun in a can comprises its quality...you never know how long the tea
has been in the can!

Danny

"Ozzy" <reply@ng.please> wrote in message
news:Xns96F2CBB6C82BBTheLoneAndLevelSands@216.196. 97.142...
> Got 100g in a well sealed tin from from NYC's Chinatown. To me the taste
> is
> dissappointing -- before I write it off, maybe I'm not infusing it at the
> proper temp or time. I'd appreciate any advice from the group on this.
> Also, maybe it wasn't the best quality -- Jiangsu Native Produce Import &
> Export.
>
> Ozzy

Jiangsu is the province for PLC. You said in a later post it is a
doubled sealed tin. It is fresh as the day it was packed. All I can
find are the bags which aren't nitrogen sealed. There are some good
posts from the past on brewing and taste. I don't know what you mean
by disappointing. It is an understated tea in the sense there is more
nuance than taste similar to Lung Ching. I drink mine at warm
temperature. It is a graded tea so in Chinese terms you pay more for
whatever arbitrary quality. Everyone claims their's is the Spring
flush. I think this tea needs to breath when brewing. I don't skimp
with the leaves and use boiling water with 500ml water. I let brew at
least three minutes and don't plan on using the leaves again. It is a
gentle tea for reflection not planning.

Jim

Ozzy wrote:
> Got 100g in a well sealed tin from from NYC's Chinatown. To me the taste is
> dissappointing -- before I write it off, maybe I'm not infusing it at the
> proper temp or time. I'd appreciate any advice from the group on this.
> Also, maybe it wasn't the best quality -- Jiangsu Native Produce Import &
> Export.
>
> Ozzy