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5.5g / 400ml glaspot.
Single infusion 5min @ 100C

The glaspot brought out the flavours much better then the Zinipot.

Slight astringency. Flowery with a hint of fruit.
Very pleasant

7g / 400ml glaspot
Two infusions: 2m/3m @70C

Thick and flavourful. A very pleasant tone of astringency on the second cup. It compliments the overall flavour.

A very nice darjeeling green.

5g / 90ml celadon gaiwan.
5s/5s/10s Kept at ca 10s as the tea seems to stay potent.

And to go with the tea, i watched some big bang theory :)

8g / 200ml glaspot
1m/2m/3m/4m @ 75-80C

Wonderfully nutty and refreshing. Fourth infusions somewhat peppery tones. Worked wonders on my headache, totally relaxing.
Yummy!

Wow. This tea is just super. It will be along with feng qing dragonpearls my staple yunnan black teas.

This time around i did westernstyle brewing in 220ml Zhuni yixingpot.
1: 1m @ 80C
2: 2m @ 85C
3: 2.5m @ 85C

First cup was devine, full of honey chocolate malty delight with very little astringency.
Second was a bit to strong. 1.30m would be better. But next time i will use 6g leaf.
Third i let the leaves cool down and forgot to remove lid. Kinda killed the taste. :/

A Beutiful tea!

8g / 400ml glaspot.
Two infusions.
1: 3m @ 85
2: 4m @ 75
Compared to earlier brewings using a Zini-clay yixingpot this tea is somewhat more complex with more aroma.
Still it feels like its lacking the oomph of a proper oolong.
First infusion has that powerful flavour of fruit, perhaps some citrus?
But the flavour didn´t protrude enough. I feel that perhaps 10g would do the trick.

The overall flavour is still very much like an ordinary first flush, only the leaves are less broken and longer.
The second infusion was slightly bitter lacking almost all the fruitiness of the first. Taste slightly of wet leaf.

Arya teas are of very high quality but this oolong needs some work.

7g / 200ml glaspot @ 100C
3 Infusions: 1m/1m/2m

First infusion was a bit to strong. 45s is enough.
This tea is very spicy. I think ill try brewing it a bit thinner next time. Since im about to run out :)

6g / 400 glaspot @ 90C

First flush darjeeling is a wonder! So smooth and full of flavour.
Pleaseant astringency. yummy

Wow, best Sheng ivé tried so far.
I did a comparisonbrewing in hopes of finding a suitable tea that works well with Zini yixingpot.
Shu seems to work well, and is the only type of tea that ive tried sofar that taste better in a Zinipot (brownish purple) then a neutral vessel. (darjeeling, yunnan, japanese, green, white, young sheng)
But however.
5g / 90ml celeadon gaiwan @ 100C
5g / 100ml Zini Yixingpot @ 100C

wash/5s/5s/10/10s/15s/20s added 5-10s per following steeping to about 12 :)
First steeping was bland, this tea obviously needs to be washed twice.

Second steeping surprised me. It was kind of intense, very little of the earthy tones i expected. More ripe fruit and a very noticable charred taste. Probably from the panfrying.
This subsided after a few infusions. But it kept it´s vigor to the end. 12 infusions is quite enough with dual brewing….

This older sheng worked somewhat better in the Zini but it didn´t improve the taste, more like it was equal to the gaiwan. Perhaps abit stronger aftertaste.

Will order a few samples from older sheng to try them out. I must say i miss that dry astringency from younger sheng, but the intensity was very nice! When i find that combination i will get a cake right away :)

Since im relatively new to pu-erh, i´d welcome some pointers.

5g / 200ml glaspot.
1: 1m @ 75C
2: 2m @ 75C

Fresh and light. Relaxing tea, could probably be brewed cold with good result. Will try sometime.
But when it comes to roasted green tea, Bi lou chun is still king for me :)