"Dominic T." writes:

[...Taiping Hou Kui...]

Liu An is admittedly not one of my strong suits and I'm relatively
inexperienced with it, but while it isn't a personal favorite either
I can appreciate it a bit more and brewing is more forgiving as far
as what I've seen. I treat it like a green Puerh and a quick rinse
as well as hotter water (90-100c).

Are you sure you're talking about Liu An Guapian here? It sounds as
if you mean the post-fermented Liu An tea, which is quite different: a
tea that most people prefer to drink once it's aged for many years.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html