"Justin Holmes" > writes:

> Jason F in Los Angeles wrote:
> > White Peony, as far as I know, is as bold as it gets, although I've
> > tasted some Sow Mee (shou mei?) tea that could compete with it for
> > strength. The latter tends to be cheaper, too. I like brewing the peony
> > at higher temperatures to make it stronger and more malty.
> >
>
> Thanks. I just brewed a cup and used way more than I normally would,
> and let it steep for about 8 minutes, and it was much more enjoyable.
> This is a much bigger leaf tea than the others I drink, so I guess I
> need to get a better approximation of the right weight rather than
> using an equal volume

Yes, yes, yes! When you're getting to know a tea, it's much easier to
find brewing parameters you'll like if you start with a familiar
proportion of leaf *weight* to amount of water. Then, start varying
the proportions if you aren't happy.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html