I actually personally believe that when tea goes through any kind of strainer, that it thins the mouthfeel, it becomes especially apparent when you have an particularly thick mouthfeel tea, such as a well aged raw Puerh, or a well rested Yan Cha (High roasted), and I notice that if I pour directly into my drinking cup, it has the thickest mouthfeel, but I’m sure it’s the same for the Cha Hai, but definitely if poured through a strainer, it seems to function sort of like how sifting flour works, in that it gets thinned out by the fine mesh in the strainer. Please let me know if you guys agree!
I know that I’m a year late in commenting, but I 100% agree with you. I never use a strainer anymore for that exact same reason. It definitely thins the mouthfeel. You’re obviously a seasoned tea drinker to pick up on such a nuance .
Great session. Still trying to get into more white tea. Only had one session, and my brews always to weak so I wasn't very impressed. Probably need to use more leaf and do longer steeps. James, how big is your gaiwan and how much leaf you used ? Also I noticed you used more hotter water.
Thanks Lukas! The device I used here is around 75ml. And actually I've been recommended to just use something like 1g:20ml. I think here I used 4 grams. I do recommend using boiling water (or close to) for non silver needle white teas.
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I ❤ gong mei
Cheers!
I actually personally believe that when tea goes through any kind of strainer, that it thins the mouthfeel, it becomes especially apparent when you have an particularly thick mouthfeel tea, such as a well aged raw Puerh, or a well rested Yan Cha (High roasted), and I notice that if I pour directly into my drinking cup, it has the thickest mouthfeel, but I’m sure it’s the same for the Cha Hai, but definitely if poured through a strainer, it seems to function sort of like how sifting flour works, in that it gets thinned out by the fine mesh in the strainer. Please let me know if you guys agree!
I know that I’m a year late in commenting, but I 100% agree with you. I never use a strainer anymore for that exact same reason. It definitely thins the mouthfeel. You’re obviously a seasoned tea drinker to pick up on such a nuance .
Hahahahhaha tryna convince my wife to let me buy more for sure
Gotta keep the WAF up. en.wikipedia.org/wiki/Wife_acceptance_factor
Agreed, I also like to hit white tea with a higher temperature. And it starts a session super well!
I'm thinking of getting into gong fu tea seriously through white tea. Is it a great place to start? Also, should I go with aged first or fresh?
Try as much different tea as you can, white tea is as good starting place
So How’s it going? It’s a year later. Have you gotten into tea?
Oh great, I got the cake but haven't gotten to it yet. Thanks for the impression!
So no in-between episodes, Denny?? Did I miss them?
can you guys review the 1992 kang brick from YS?
Great session. Still trying to get into more white tea. Only had one session, and my brews always to weak so I wasn't very impressed. Probably need to use more leaf and do longer steeps. James, how big is your gaiwan and how much leaf you used ? Also I noticed you used more hotter water.
Thanks Lukas! The device I used here is around 75ml. And actually I've been recommended to just use something like 1g:20ml. I think here I used 4 grams.
I do recommend using boiling water (or close to) for non silver needle white teas.
Owh, owh I am watching you James ;) 2:22