Best way to steep


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

Best way to steep

Postby kodama » Mar 6th, '06, 21:45

What do you guys reccomend? I have some rolled Oolong of unknown origin (long story) that is very sweet, and ordered the sampler. I definitely like light and sweet - and ideally a method that is relatively tea efficient (more ml/gm, I like to resteep to the bitter end).

Yixing? Gaiwan? Small ceramic teapot? (splurge) tetsubin?

Also, what sort of flavor differences can you generally expect between slower steepings and fast-and-high-quantity steepings gong-fu style?
kodama
 
Posts: 67
Joined: Mar 6th, '0
Location: San Francisco, CA

Postby Warden Andy » Mar 7th, '06, 00:55

Yixing or gaiwans are best for oolong. It just takes more skill to do right.
Last edited by Warden Andy on Aug 29th, '06, 17:55, edited 1 time in total.
User avatar
Warden Andy
 
Posts: 221
Joined: Feb 12th, '

Postby kodama » Mar 7th, '06, 01:15

Heh. My family is lost, although at the student newspaper I am working on I have plenty of people hooked on cheeper Japanese loose teas - and Oolong.

Off to chinatown for a new pot.
kodama
 
Posts: 67
Joined: Mar 6th, '0
Location: San Francisco, CA


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