I just got in my green sampler from adagio's in. I soon will be getting a Gaiwan (though large, 8oz) and a 11oz Yixing pot. Here are the teas in the sampler:
Gunpowder
Sencha Overture
Pi Lo Chun
Spiced Green
Ginseng Green
Mandarin Green
The last 3 probably have similar brewing instructions. Thanks for the help!
Oct 27th, '08, 19:33
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Oct 27th, '08, 22:46
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Oct 28th, '08, 16:30
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Indeed, experiment. There is not a right way necessarily for the vast majority of greens. Different temps bring out different characteristics of a particular green tea. It is like having multible teas in the same bag. Cool!
SOOOO! anyone who has had Adagio gyokuro, what temp are you using. Gyokuro is crazy stuff, I hear all different temps. Rishi says a high temp also. I am confused how this would possibly work as well as low temps. I am generally LOW, 135ish, but have gone as low as 110*.
SOOOO! anyone who has had Adagio gyokuro, what temp are you using. Gyokuro is crazy stuff, I hear all different temps. Rishi says a high temp also. I am confused how this would possibly work as well as low temps. I am generally LOW, 135ish, but have gone as low as 110*.
I haven't had the Adagio gyokuro for a while, but from what I remember of it, the stuff didn't handle low temps very well. It wouldn't open up properly. I ended up using near sencha temps for it. I think I was in the 165-170ish range for the best of my infusions.
Other gyokuro I've dropped down as far as 100, but tend to like the 140-150 range the best.
Other gyokuro I've dropped down as far as 100, but tend to like the 140-150 range the best.
Adagio's is all I've tried, and I've taken it as low as 135F. I definitely wasn't doing a "90s 5s 15s" sort of infusion sequence, though. It was more like "120s 30s."
It doesn't seem to "overbrew" so I've also taken to just sipping the tea, and if I think it's on the weak side, I just put the infuser back in for another 10 seconds or so.
It doesn't seem to "overbrew" so I've also taken to just sipping the tea, and if I think it's on the weak side, I just put the infuser back in for another 10 seconds or so.
It depends also on the leaves/water ratio you use. At 1g per 30ml (1oz), infusion times should be longer (120-150s) than at 2g per 30ml. Only the best gyokuros can be brewed at 2g per 30ml.Drax wrote:Adagio's is all I've tried, and I've taken it as low as 135F. I definitely wasn't doing a "90s 5s 15s" sort of infusion sequence, though. It was more like "120s 30s."
It doesn't seem to "overbrew" so I've also taken to just sipping the tea, and if I think it's on the weak side, I just put the infuser back in for another 10 seconds or so.
Nov 5th, '08, 01:29
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It has always seemed to me, at least in my experiences, that the lower quality greens brew better at higher temps (above 160 F) and the better ones to better at lower temperatures bringing out more sublte and sweet notes (minus few exceptions for senchas, etc. as far as low temps go). Overall, I would say gunpowder is pretty hard to screw up and a very "average" green all the way around. In my experience, Pi-Lo Chun can be quite finicky with regards to temperature, I have had pretty good results with about 160 F. The others that you mention I have not tried even from other vendors, but, in my experience of smelling, feeling, and looking, the flavored greens are usually made with a lower quality leaf that can withstand higher temperatures pretty well. There are so many small factors that can change the taste of a tea and so many variances in preparation that it really is all about experimenting......if it was as easy as 1,2,3 I dont think the hobby would be as much fun as it is. Anyway, that was a long portion of my two cents, but I hope it helped somewhat!
-Nick (TaiPing)
-Nick (TaiPing)
Nov 6th, '08, 12:54
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jasonowalker
why trouble yourself with temps?
I've drunk green (Chinese) teas for years, doing as the common Chinese do- don't bother about temp.
I just use boiling water. It only takes a few secs. Just pour water in the pot, wait 30 secs at most for teas like longjing, and pour. You're not leaving the water in long enough to scorch the leaves. You still get 3-4 flavorful infusions after.
I've done this with quality teas, some bought directly at the tea plantations of Hangzhou. Use a little more tea than you would with the 175 degree, 2-3 mins strategy.
Anyone else do the quick and easy way?
I just use boiling water. It only takes a few secs. Just pour water in the pot, wait 30 secs at most for teas like longjing, and pour. You're not leaving the water in long enough to scorch the leaves. You still get 3-4 flavorful infusions after.
I've done this with quality teas, some bought directly at the tea plantations of Hangzhou. Use a little more tea than you would with the 175 degree, 2-3 mins strategy.
Anyone else do the quick and easy way?