Brewing Darjellings

Fully oxidized tea leaves for a robust cup.

Brewing Darjellings

Postby teaskeptic » Oct 7th, '10, 14:13

I have been playing with western brewing in a big (pre-heated) english style teapot. About 2 teaspoons with about 250ml boiling water for about 2 minutes. I feel my results can be better. My first variable to change will probably be the water temperature. I seem to be getting too much of a woodiness where I would like it to be a bit fruitier and sweeter. Perhaps it's the teas I'm trying, but maybe not.

How do you do it?

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Re: Brewing Darjellings

Postby entropyembrace » Oct 7th, '10, 14:43

It could just be the teas you are brewing...some Darjeelings have a very woody character. Which ones are you trying?

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Re: Brewing Darjellings

Postby cyberhoofer » Oct 8th, '10, 07:53

What teas from which Flush are you trying ? Are yours single estate or blends? China grades can sometimes be quite woody, try some Clonal grade Darjs - if you want them fruity & sweetish :D

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Re: Brewing Darjellings

Postby teaskeptic » Oct 8th, '10, 09:00

Ah thanks, I didn't know that. I'm actually referring to the second flush Balasun and Sungma at Tea Emporium, which both happen to be from China bushes.

Are there bushes other than China and Clonal? What do these terms mean exactly? Chinese cultivars and .... ?

Do the same plantations always use the same bushes?

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Re: Brewing Darjellings

Postby teaskeptic » Oct 17th, '10, 11:40

I guess I prefer my Darjeeling brewed lightly. I'm getting much better results now with shorter steeping times: around 1 minute instead of 3-4.

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Re: Brewing Darjellings

Postby kymidwife » Oct 17th, '10, 13:18

Particularly on first flush Darjeelings, I tend to go a bit cooler and shorter infusions. I brew them much as I would brew greener oolongs... heavier on leaf, alittle cooler on temp, and shorter infusion times. I think 2nd flush and autumnal flush in particular are more amenable to western brewing. Everyone's taste and preferences vary so much, its just a matter of experimenting to see what works.

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Re: Brewing Darjellings

Postby Sirwill » Oct 18th, '10, 11:25

Darjeeling first flush teas would suit your tastes better I think.
They are much fruitier than the second flush or autumnals.
Although I suppose that depends on where it is from, seeing as how I have had many second flush teas with pretty heavy fruitiness. Tea is a confusing thing :?

Also Darjeelings do better with a little cooler water temperature. It will help bring out the fruity flavors!
=]

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Re: Brewing Darjellings

Postby Oni » Oct 21st, '10, 14:06

I guess Gaiwan and serving pitcher would be best for dajeelings, and I would brew them as green oolongs, this means I should use 6 grams to 120 ml, and 30 s, 20 s, 40, 1, 1.2, 1.4, 2 min.

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Re: Brewing Darjellings

Postby Tead Off » Oct 22nd, '10, 13:31

Oni wrote:I guess Gaiwan and serving pitcher would be best for dajeelings, and I would brew them as green oolongs, this means I should use 6 grams to 120 ml, and 30 s, 20 s, 40, 1, 1.2, 1.4, 2 min.

Do you really brew them this way?

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Re: Brewing Darjellings

Postby fdrx » Oct 22nd, '10, 16:34

i usually steep it 2-3 times, and you?

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Re: Brewing Darjellings

Postby Tead Off » Oct 23rd, '10, 13:07

fdrx wrote:i usually steep it 2-3 times, and you?

Me, too, but never use anywhere near that amount of tea.

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Re: Brewing Darjellings

Postby teaskeptic » Oct 23rd, '10, 15:16

I haven't tried gong fu'ing Darjeelings yet, but I suppose I will give it a go to see what happens.

I have only been doing 1 infusion Western style. Multiple steeps don't seem to do it for me. It would mean drinking more tea than I'd to be drinking want anyways.

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Re: Brewing Darjellings

Postby debunix » Oct 23rd, '10, 16:48

teaskeptic wrote:I have only been doing 1 infusion Western style. Multiple steeps don't seem to do it for me. It would mean drinking more tea than I'd to be drinking want anyways.


Not if you use a smaller teapot....or teacup....

Image

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