Guys -

I love FangCha but if you miss a little bit of temperature or brew time it
can be pretty easily pushed to far into sharpness and bitterness, etc.
Same can be said about many younger green puers. I discovered and
interesting trick/recipe/whatever attempting to mend this.
Try to brew sharp green puers with 1/3 to 1/4 weight of good fragrant
wulongs (I use Te Guan Yin) left after several gungfu rounds). You can use
fresh TeGuanYin too, but take much less of it.
The result is fabulous (at least for me) and works wonders down the multiple
brews too.

Sorry, purists (and I am sorta on of them too...) but at least try it as a
combination of already well-exhausted teas. My combination brew (6th FangCha
+ 1/3 of its volume 5th Te Guan Yin) was fabulous.

Sasha.