Young sheng before breakfast is a rite of passage that everyone regrets exactly once.
Brenda
@braise_brenda
Cooks shoulder cuts for a household of five and has never once thickened a sauce with cornflour.
Fair. It is opened every day and it lives above the kettle, which is probably the worst spot in the flat.
Bottle test tomorrow. I did not think of the move as a water change at all, which now seems dim.
Back up for the third. I go 65, then 80 and longer, because by then you are pulling out what is left rather than protecting anything.
Try 65C on the second steep. It sounds too low and it works. You lose a little aroma and you get the whole cup back.
This one got me for months. I reboil now rather than topping up.
Get a thick rimmed one. Thin rims are traditional and beautiful and they will burn your fingers for a month until your technique is right.