Taiwanese oolong brewing


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

Re: Taiwanese oolong brewing

Postby FlyedPiper » Mar 4th, '12, 13:35

This thread is an eye-opener for me... I will have to try using less leaf and longer steep times on my gaoshans. Might be a better method for personal brewing, as I'd prefer to not let my greener leaves sit in the gaiwan overnight.
User avatar
FlyedPiper
 
Posts: 220
Joined: Mar 7th, '1
Location: Michigan

Re: Taiwanese oolong brewing

Postby MIKE_B » Mar 6th, '12, 20:49

I like my tea on the strong side. For Taiwanese I've had good results with about 6g in 100ml gaiwan. Usually a flash rinse then a 30s to 45s first steep. I adjust after that. A few seconds more or less on the next. Then I add about 30s to each next steep. The expanded leaf loosely fills the gaiwan.
User avatar
MIKE_B
 
Posts: 223
Joined: Nov 6th, '1
Location: Massachusetts
Previous
Post a reply
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