Iced oolong


Owes its flavors to oxidation levels between green & black tea.

Iced oolong

Postby Robertwolf1 » Nov 28th, '08, 21:10

Anyone one know how to make a great iced oolong in terms of how much leaf per amount of water and the method used?
User avatar
Robertwolf1
 
Posts: 28
Joined: Oct 29th, '
Location: Houston

Postby betta » Nov 29th, '08, 03:50

This might help.
There's no exact answer for this, again it's subjective.
Better try to vary the amount of tea and water by yourself to suit your preference because the brewed tea tastes different from one to another tea.
User avatar
betta
 
Posts: 521
Joined: Jan 30th, '

Postby ABx » Nov 29th, '08, 04:22

Rather than trying to make it more concentrated, I found it better to just get some "reusable" ice cubes - plastic cubes filled with water that you freeze. These don't dilute the tea, so it stays essentially the same.

You could also probably put some ice cubes in a ziplock bag and use that.

The ones I got came in a plastic cup. I kept the cup, and when I make iced tea I just pour it directly into this cup with the ice. Once it's cold then I pour it over regular ice in an insulated mug (the reusable ice cubes don't get as cold because the plastic insulates it just a bit).

The main thing is just to get oolong that's heavier on taste than aroma. The higher quality oolongs are more about aroma, so you ideally want something on the lower end of the mid range oolongs. Si Ji (four seasons) makes one of the best I've had :)
User avatar
ABx
 
Posts: 1070
Joined: Jul 7th, '0
Location: Portland, OR

Postby Vulture » Nov 29th, '08, 05:05

Also you can make Tea Ice Cubes if you had one of those trays
User avatar
Vulture
 
Posts: 570
Joined: Oct 14th, '
Location: Cinnamon King of San Diego, Ca

Postby battra » Nov 30th, '08, 09:32

My method:
*Put 1-2 dl hot water over 5-10 g tea leaves, steep for maybe two minutes.
*Fill up to about one litre with cold water (I use a one litre pitcher for this).
*Put in the fridge, wait for some hours - I usually let it steep over the night.
User avatar
battra
 
Posts: 77
Joined: Apr 21st, '
Location: Sweden

Postby hop_goblin » Nov 30th, '08, 12:16

I use the left over oolong that I have once I run out of a particular kind and not enough to make an entire pot. I then pool the other oolongs I have and make ice tea. I have been lucky using 20g for one gallon of water.
User avatar
hop_goblin
 
Posts: 1949
Joined: May 22nd, '
Location: Trapped inside a bamboo tong!

Postby chefmike » Dec 1st, '08, 02:17

I've had good luck with this cold brew method. 20g tea to 2 quarts cold water. 8 hours in the fridge, and strain. I'll do it before bed so it's ready in the A.M.
chefmike
 

Postby PolyhymnianMuse » Dec 1st, '08, 03:26

This sounds very yummy and quite simple to make. What type of oolong are you guys using? I'm assuming its cheaper stuff?
User avatar
PolyhymnianMuse
 
Posts: 696
Joined: Dec 30th, '
Location: Sandy Run Road, Pennsylvania, USA

Postby ABx » Dec 2nd, '08, 03:55

I wouldn't say to go for cheap, but rather look for something solidly in the mid range that focus more on taste than aroma. If you like high mountain wulong, then look for Si Ji (Four Seasons). This is the best wulong I've had iced to date - the more expensive ones tasted better, but the cheaper ones were good as well (just not as rich). Si Ji in general is usually cheaper because it's harvested 4 times per year (each season, hence the name).

Many TGY's in the same range (lower mid quality) are also very good for this. Really anything with more taste and a simple aroma. Being more about taste than aroma means that there's less complexity. Complexity normally comes from the aroma, which would just get lost when iced leaving you with a mostly insipid drink. Simple but strong aromas, however, will still usually carry through after being iced. (Is it obvious that I spent a fair amount of time on this this last summer?)

Another good one to ice is Jasmine pearls :) I got some locally that I like best, but then I really haven't tried any from the onliine shops. I also picked up an inexpensive jade Dong Ding ($30 for a half pound) for making iced tea.
User avatar
ABx
 
Posts: 1070
Joined: Jul 7th, '0
Location: Portland, OR


Instant Messenger

Permissions
You cannot post new topics
You cannot reply to topics
You cannot edit your posts
You cannot delete your posts
You cannot post attachments
Navigation