tag:blogger.com,1999:blog-3114156788376434727.post7825531879154522475..comments2022-04-10T19:31:13.908-07:00Comments on Funky Leaves: Stay Entish! We are a Kind of Plant PeopleAnonymoushttp://www.blogger.com/profile/09303444897649691460noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3114156788376434727.post-41460813111091806082016-11-02T19:55:34.830-07:002016-11-02T19:55:34.830-07:00It seems like kind of a given but different teas s...It seems like kind of a given but different teas seem naturally inclined to different types of treatment. My take isn't gospel, kind of the opposite, people take tea as they like, but I'll say a little more about it. Sheng pu'er seems at one extreme, usually best to drink it light, to be a bit careful, to experiment with what it offers within a limited range. For that reason it was odd seeing a post about grandpa style brewing sheng recently, or maybe that's the "rules are meant to be broken" theme. People make a big deal of Dan Cong being touchy but just drinking it a bit light seems to work; it seems less sensitive, but with better versions offering more potential one could miss out on. To me light oolongs and soft black teas are at the other extreme; they handle any sort of treatment well, and it's as well to mix it up and see how they react, to drink them at what seems optimum, and also light, and also brewed quite strong. Using 15 minute brew times isn't so familiar, but I guess why not, the idea of oversteeping tea to better examine characteristics is standard enough.John Bhttps://www.blogger.com/profile/00485492978163517529noreply@blogger.com