Para o sabor geral, estas instruções produzem a melhor xícara:
Use a teapot and cup made from glass, or other material like porcelain. Use soft water for preparation of tea. This is suitable to effectively extract most of the substances from the tea leaves. Hard water is not suitable because it contains higher levels of mineral ions which suppress extraction of substances from leaves, subsequently, the taste become very flat and thin. Besides, mineral ions react with polyphenols substances which will give a dark brown color. Use fresh water which has not boiled before. Bring the cold water to boil, and then pour in boiling water that has been freshly drawn which the temperature is > 95˚C.=Boiling Temparature. Warm the teapot and cups well by rinsing it out with boiling water. This should be done just before adding the tea leaves, so that the leaves benefit from a gentle humid heat. For black tea, the main component is tannin which required high temperature for efficacious extraction. It is necessary to keep container warm in order to maintain* adequate temperature in brewing water.
Entendi que esse site está promovendo o chá LS da região de Fujian, na montanha Wuyi, onde fiz uma visita e testei: link A parte sobre apenas ferver uma vez não deve ser subestimada: o chá precisa do oxigênio para reagir e liberar essas substâncias mágicas.
Você já experimentou a segunda cerveja? Beba o primeiro cuppa depois de uma infusão curta e cubra novamente com água e veja se é realmente mais fumegante.