David R. wrote:A couple of other things :
- extraction is usually stronger with a teapot than a gaiwan because of the higher temp, so using the exact same parameters may not be adequate. I'd lower time a bit with a teapot ;
- as far as I am concerned, I prefer lower ratio/longer times with taiwanese oolong, as I find that they will need space to unfurl properly so that they can bring out their best.
Good point about the temperature. I'll keep that in mind. It's so interesting to me how very different it tastes when brewed in a gaiwan. I wonder if parameters other than temperature at work. Perhaps my water/tea ratio is slightly different.
I have a tall (though tiny) teapot. I wonder if that's a significant factor. It only holds 75 mls and it's much taller than it is wide. It has no "belly".