On Mar 26, 6:43*pm, Hyllan wrote:
I recently decided to explore some of China's classical green teas and
ordered Supreme Tai Ping Hou Kui and Liu An Gua Pian from Dragon Tea
House. I did not get any brewing recommendations and my initial
attempts to brew the teas in both a glass and a small porcelain pot
yielded a rather bland tea in both cases. It was not weak, just not
very distinct or special in any great way.

Is there a trick to getting the most out of the uniqueness of each of
these teas?

You may have brewed the tea for either too long or short or too hot.
Try 80 degrees or even cooler and go for a minute and half or try even
a cooler tea (luke warm) and let it sit. Do not steam in your gaiwan.
I learned the later technique from Roy Fong and it has improved my
appreciation of greens.
Shen