Brewing Instructions for Wu Yi

[michael.rencewicz]

Hi all,

Just bought some "Wu Yi High Standard" oolong from my local co-op.

Does anyone have any tips for brewing this stuff (steep time, water temp, tsp per 8 oz, etc...)?

Thanks,
Michael

[Herb_Master]

This is a tough call

Not only is every Oolong different AND every Wuyi Oolong

BUT also

Every drinker is different


The usual routine once you have established a normal ratio and temperature is to vary it according to the results you get having tried your normal parameters on a trial brew.

The smaller amount you use in the trial, the less you may potentially have wasted.

Some wuyis with some drinkers perform better at near boil and other wuyis with the same drinkers seem better at 90, whereas other drinkers prefer something like 90 for all wuyis and some prefer near boil for all wuyis.

I usually go at about 95 and if the brew is too tough lower it, if it is then too thin I increase the packing density. If that does not work I lower the density and try it at near boil it is all a manner of playing to your own senses.

The easiest parameter to manipulate is the steeping time , the first steep is your rinse or wash - if you don't discard it but have a sip then it can tell you how to vary it for subsequent steeps - as indeed does the conclusion you draw from each successive steep.

But 8 oz is a lot to play with, can you not start with a lower volume until you are familiar with the way you like to brew it?

When I started out on these boards there were a few schools of thought, but 2 kept re-occurring
use 1 gm of Wuyi to 30ml of water
use 1 gm of Wuyi to 50ml of water

Obviously the steeping times varied for the 2, I settled for the 1gm to 30ml and my initial steeps for 1st and 2nd infusions usually started at 15 or 20 seconds.

I soon began to prefer greater packing density and I moved to 1gm for 15ml and my initial infusion about 8 to 10 seconds then varied according to the results.

Another moot point is how do you measure the infusion length - my count ignores the fact that I replace the kettle, and adjust my teaware before looking at the second hand on my watch, and ignores the length of the pour from the first drop leaving the teapot and the last drop leaving.

Please experiment and have fun, everyone has their own preference, you will find yours.

[edkrueger]

Get a smaller pot. Stuff it. Boiling water. 1 sec steeps.

[the_skua]

I think Brandon's got it right:

http://chahai.net/brewing-rock-tea/

I used this method and produced beautiful tea with some Tie Lo Han from Tea Trekker.

Today, however, I pushed it 9 grams and was sorry I did.

[entropyembrace]

Get a smaller pot. Stuff it. Boiling water. 1 sec steeps.

With wuyi from Co-op this would probably be undrinkable.

[David R.]

I think Brandon's got it right:

http://chahai.net/brewing-rock-tea/

+1

[edkrueger]

Get a smaller pot. Stuff it. Boiling water. 1 sec steeps.

With wuyi from Co-op this would probably be undrinkable.

I don't know how bad this stuff is, but as long as it is alright, with some tweaks –like discarding the last bit of every steep and, perhaps, saving it for later– the method should work.

[edkrueger]

I think Brandon's got it right:

http://chahai.net/brewing-rock-tea/

I used this method and produced beautiful tea with some Tie Lo Han from Tea Trekker.

Today, however, I pushed it 9 grams and was sorry I did.

That is a bit wussy, only 7-9g?

[brandon]

I think Brandon's got it right:

http://chahai.net/brewing-rock-tea/

I used this method and produced beautiful tea with some Tie Lo Han from Tea Trekker.

Today, however, I pushed it 9 grams and was sorry I did.

That is a bit wussy, only 7-9g?

The printed recommendations are for mortals. If you want more (and your tea is good enough), you know I never object to stuffing the pot.

[edkrueger]

[the_skua]

I think my gaiwan could have handled 12g, but the tea couldn't. I did like the tobacco textures and flavors I was getting, I just don't think the Tie Lo Han from Tea Trekker was either roasted enough or good enough quality, as it had some intensely bitter, astringent, and sour moments.

[BioHorn]

sans comment.