Oolong #18
Posted: May 15th, '08, 11:23
On the sample tin, brewing parameters are 180 degrees for 5 minutes. I thought oolongs were supposed to be brewed at higher temps. Is this an error, or is it correct at 180?
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Posted: May 15th, '08, 11:42
180 is a good temperatur for oolong
Posted: May 15th, '08, 11:49
As a rule of thumb, I brew at higher temperatures when the oolong is more oxidized and lower temps when the oolong is less oxidized. Oolong #18 is a jade oolong--that is, a low oxidized, green-like oolong--so it gets the green treatment from me. 
Posted: May 15th, '08, 11:53
Excellent! Thanks for the tips! Going forward I will brew light oolongs as if they were green teas. 
Posted: May 15th, '08, 11:57
I'm having it right now. I brewed it for 3 min off boil and it's quite delicious. I guess it's a matter of taste.
If you don't like it brewed that way - try it another way. There is no "right" way. The right way, is what tastes good to you.
You can't take a blanket approach to brewing light oolongs or you will be dissapointed.
Check out a similar discussion here:
http://www.teachat.com/viewtopic.php?t=5338
If you don't like it brewed that way - try it another way. There is no "right" way. The right way, is what tastes good to you.
You can't take a blanket approach to brewing light oolongs or you will be dissapointed.
Check out a similar discussion here:
http://www.teachat.com/viewtopic.php?t=5338
Posted: May 15th, '08, 16:00
I brew that particular oolong at a boil, with enough leaves to fill the gaiwan entirely packed by the third brewing (about 7-8g/100ml in case you were wondering 
). I go 40 seconds after a flash rinse and +10 seconds to each brew after.
I brew the greenest of the green with boiling water, if it doesn't result in goodness I blame the tea as low quality.
And I've brewed it every which way, including every stated way in this thread. So take that for what it is worth.
The most important factor for the greener oolongs from my experience is the water quality. Find a good spring water at about 200 or less ppm with some silica ( I like Fiji water ) and compare side by side with what you have been using to see what I mean.
ps: I had to roast this tea a bit before I liked it, so take that into consideration too.
). I go 40 seconds after a flash rinse and +10 seconds to each brew after. I brew the greenest of the green with boiling water, if it doesn't result in goodness I blame the tea as low quality.
And I've brewed it every which way, including every stated way in this thread.
So take that for what it is worth.The most important factor for the greener oolongs from my experience is the water quality. Find a good spring water at about 200 or less ppm with some silica ( I like Fiji water ) and compare side by side with what you have been using to see what I mean.
ps: I had to roast this tea a bit before I liked it, so take that into consideration too.
Posted: May 19th, '08, 00:35
Ok. Thanks for the info.
Regarding water quality...I do use a filter. However, our town does have hard water. I hope to get a water softener soon, as I'm sure this will make a difference.
Regarding water quality...I do use a filter. However, our town does have hard water. I hope to get a water softener soon, as I'm sure this will make a difference.
Posted: May 19th, '08, 04:28
tenuki wrote:I brew the greenest of the green with boiling water, if it doesn't result in goodness I blame the tea as low quality.
Posted: May 19th, '08, 04:47
Green oolongs that is. You can put your eyes back in your sockets now.Beidao wrote:tenuki wrote:I brew the greenest of the green with boiling water, if it doesn't result in goodness I blame the tea as low quality.
Posted: May 19th, '08, 12:07
I knew what you meant. I know you wouldn't go near any lawn clippings.tenuki wrote:Green oolongs that is. You can put your eyes back in your sockets now.Beidao wrote:tenuki wrote:I brew the greenest of the green with boiling water, if it doesn't result in goodness I blame the tea as low quality.
Today I brewed oolong 18 western style, lower temp. It came out much better. I'll try eastern style later in the day with your brewing parameters. Thanks!
Posted: May 19th, '08, 14:56
It will taste quite different.Teasweetie wrote:I knew what you meant. I know you wouldn't go near any lawn clippings.tenuki wrote:Green oolongs that is. You can put your eyes back in your sockets now.Beidao wrote:tenuki wrote:I brew the greenest of the green with boiling water, if it doesn't result in goodness I blame the tea as low quality.
Today I brewed oolong 18 western style, lower temp. It came out much better. I'll try eastern style later in the day with your brewing parameters. Thanks!
If you get astringency or bitterness shorten the brew time next time you try till you find the 'sweet spot'. Different water and equipment will have different sweet spots ( not to mention people's different tastes) so you'll have to find your own personal parameters.PS: I drink sencha at least 3 times a week and matcha probably more like 4-5. I just like teasing the sencha/matcha heads with lawnmower and green crack jokes. I know for a fact that several of those guys drink oolongs secretly too.
Posted: May 19th, '08, 15:07
tenuki wrote: PS: I drink sencha at least 3 times a week and matcha probably more like 4-5. I just like teasing the sencha/matcha heads with lawnmower and green crack jokes. I know for a fact that several of those guys drink oolongs secretly too.