tag:blogger.com,1999:blog-3656656649284648885.post3052651694086594304..comments2012-11-20T23:57:47.270-07:00Comments on Tea Student: Xu Fu Long YaTrevorhttp://www.blogger.com/profile/13470215206470187686noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3656656649284648885.post-5090655487035916812012-05-15T20:25:02.587-06:002012-05-15T20:25:02.587-06:00Maybe I will try another round with this tea with ...Maybe I will try another round with this tea with very short infusion times. I still have yet to sit down with the LJ for a real taste (I made it once, but there wasn't a huge wow factor). I will definitely take your suggestion and put it to use.Trevorhttps://www.blogger.com/profile/13470215206470187686noreply@blogger.comtag:blogger.com,1999:blog-3656656649284648885.post-4192810989869927652012-05-15T15:35:46.996-06:002012-05-15T15:35:46.996-06:00The small bit of experience I've had with simi...The small bit of experience I've had with similar teas has taught me to keep the infusions short. The temps seem to be good: 160-165. Maybe drop your infusion down to 8 or 9 seconds? With the Long Jing, its sweet spot seems to be about 155-158ish with no infusion going over 10 seconds. The result is a beautiful herb-y sweetness. <br /><br />looks like a gorgeous little tea!Centranthushttps://www.blogger.com/profile/03294636792638405481noreply@blogger.com