I was making Long Jing this morning and noticed (sorry if this is common
knowledge) that it seems to require a bit higher temp (around 175-180) than
some of my other greens, like Snow Monkey, to open up and start
infusing...and the long jing I have at the moment, from Holy Mountain, is a
flat seemingly rolled or pressed tea...now sencha is similar in shape but is
cut and steamed and I don't think it's rolled or compressed, and sencha
likes lower temps than the above in my experience. Long jing reminds me of
cedar needles, it's got that long flat quality. I guess the higher temp
makes sense since long jing is more compact than a fluffy tea would be.

Any other experiences or thoughts? This is fine hair splitting but it makes
a big difference to the taste in my experience. Some teas like the little
higher temp for short or medium steeps and others like the lower temps for
short steeps and some like the longer low temp steeps...it's interesting to
coax out each individual tea's preferences.

Melinda

--
"The country has entered an era in which
questions are not asked, for questions are
daughters of disquiet or arrogance, both
fruits of temptation and the food of sacrilege." Djaout