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Roasted Shan Lin Xi
Posted: Nov 8th, '06, 14:09
by tenuki
Man, I'm digging this oolong for rainy days. Can't get enough. Any experienced people have tips for maximizing brewing, sources, etc?
Posted: Nov 9th, '06, 14:34
by Madam Potts
That's funny - I prefer oolong on rainy days too.
and I just brewed some shan-lin yesterday afternoon - it rained allll day.
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Madam Potts
www.MadPotsofTea.com
Posted: Dec 15th, '06, 02:37
by MarshalN
How do you brew your tea? Using a gaiwan with about 1/4 full of dry leaves will be the best way to do it, IMO, unless you want to go with a small yixing pot.
Posted: Dec 18th, '06, 11:55
by tenuki
I have a yi xing pot I'm using for my less fragrant oolongs. I tend to brew any new tea in a gaiwan for the first sample, just to get an idea of it's flavor, etc. If it's less fragrant ( my favorites actually, not a big fan of the more floral oolongs like ali shan, etc ) I move to using a pot.
Time wise I generally do a quick rinse ( if I use a pot I warm the empty pot first ), then immediately brew. I taste the rinse to get an idea of brew time, then pour the rinse water over the outside of the pot to help keep the temp up. I find each tea varies in time to my taste, but mostly it's around 30 seconds as a starting time (up to 50 seconds depending on the oolong). Then I add 10 seconds every brew after that, usually brew 7-8 times per set of leaves.
Sadly my supplier (floating leaves tea) is now out of that particular roasted Shan Lin Xi so it's back to drinking Li Shan and Bauzhong.
Posted: Dec 18th, '06, 11:56
by tenuki
Oh, I forgot to mention that I just cover the bottom of whatever container I'm brewing in with a single layer. I find 'overpacking' the container results in a slight bitter taste which I don't like.