Smoked in the old qinglou over pine kept back from earlier years, in a house that has worked since 1979. Excellent cold-brewed and excellent simmered, one of the best things they have made in recent years.
90°C W A T E R
4g L E A F
110ml V E S S E L
Warm the vessel with hot water and discard it.
No rinse, nothing here needs washing, and
the first pour is already worth drinking.
Steep to this schedule, 10 s · 10 s · 15 s · 20 s, lengthening.
Red tea punishes over-steeping faster than any other type. Pour it out completely, leaving liquor sitting on the leaf is what turns it dry and tannic.
Outstanding cold-brewed, and better still simmered 4 g in 600 ml, 5 minutes. Yields 8–9 infusions.
