Brewing oolong tea
Posted: Nov 9th, '05, 08:19
I've recently purchased some Dong Ding Formosa Oolong from Taiwan and was wondering the very best was to infuse. I used 10 grams of leaves per 110 ml of water. I boiled the water and let it sit for 20 seconds before pouring over the tea leaves in a glass tea pot not using the mesh infuser. Good thing I didn't use the mesh infuser because these leaves expand something massive and beautiful. Unlike sencha from Japan the oolong leaves expand much more and are drier after infusion. Any idea why? perhaps because of the fermentation process... I've been consuming only Japanese green tea for the past decade and have recently tried oolong from Taiwan and have Dragon Well which I haven't tried yet. Please give me some good suggestions. Thank you.