I rinsed the tea in 165F water for thirty seconds, using 4.5g of tea. I emptied the water. Then I steeped the tea in 160F water in for around three or four minutes, and discarded the tea leaves. I used an infuser basket, and that didn't seem to affect the taste.
debunix wrote:You mentioned a half hour in your first post--still confused about where that fit in. First rinse duration, or after rinse/before steep?
Justin W: I have to be honest: until recently, I can't say my experiences with roasted teas were altogether positive. When I've tasted roasted oolong using competition leaves, it always seemed to have a roasted flavor. I assumed it was just a matter of getting accustomed to it.
So, when I tried rinsing, then using a lower temperature than usual - as outlined - there wasn't any roasted flavor anymore. Instead, I ended up with a rich flavor of oolong, with a pleasing background of roasted leaves. I don't know which is "correct," but my infusion tasted better to me.