Tried a number of variations and found that whether brewing gongfu or western, water should be very hot to boiling (definitely no lower than 90 C) and start out with a fairly long first infusion – 1 min in gaiwan, 3 minutes western. Lower temps and shorter brewing times just don’t bring out the flavors.
Gongfu (90 C, 3g, 50ml) – start with 1 min steep, then 30, then adding 10/15 seconds after. First infusion has a light, buttery aroma & flavor at front, then sweet florals, then creamy finish. Aftertaste keeps creamy, sweet, floral. Second steep brings out honey/syrupy aroma, and honey is now present with the buttery florals. Finish is honeysuckle & a little cashew? Third steep keeps these flavors & adds a hint of grassy bitterness in the middle, which then complicates the previously smooth finish. By steep 5 the creamy flavors & textures are receding, giving a “cleaner” finish. By 7 & 8, the grassy florals are growing, a bit more bitterness, but still pleasant. Steep 9 has first hint of dryness. These impressions remain through 10-12, but it seems like a tiny bit of smooth creaminess returns on the finish with these. Flavors overall are growing weaker by 12, so stopped there.
Western (boiling, 4g, 250ml) – start with 3 minutes, adding 1 min after.
Has pretty much all the same flavors & aromas as in gongfu, but not as layered. Starts creamy & buttery floral, sweeter florals in middle, lingering aftertaste of sweet floral & buttery cashew nuttiness. Second steep has less floral, less butter, but still creamy, nutty, and a little grassy sweetness. Steeps 3 & 4 are about the same, just growing a little thinner & losing flavor by 4.
Cold brew – 1g/100ml, overnight chill. Quite nice flavor, though creamy butter might be a tiny bit rich as iced tea. Florals present but not as strong, very smooth overall.
Quite a review: the variety of the preparation methods tried is outright impressive.
Thanks! I’m trying to make the most of my samples. It helps me justify to myself the number of little packets I’m hoarding!