Ive been mostly doing western style with an infuser basket and a temperature controlled kettle, but I also have a gaiwan for when I feel like sitting down and doing a gongfu session.
Spring/summer Im mostly drinking chinese greens (longjing and biluochun) and high mountain oolongs (alishan, baozhong, dong ding). Fall/wintee I might still have those occasionally but Ill do more wuyi and dancong oolongs (shuixian, duckshit), and the occasional ripe puer
Ive been mostly doing western style with an infuser basket and a temperature controlled kettle, but I also have a gaiwan for when I feel like sitting down and doing a gongfu session.
Spring/summer Im mostly drinking chinese greens (longjing and biluochun) and high mountain oolongs (alishan, baozhong, dong ding). Fall/wintee I might still have those occasionally but Ill do more wuyi and dancong oolongs (shuixian, duckshit), and the occasional ripe puer
Baozhong/pouchong is awesome, one of my faves :)
Thats always the first one to go when I get my springtime order. I try to make it last but its so good its hard to not reach for it