Best way to steep

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

Best way to steep

Postby kodama » Mar 6th, '06, 20:45

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?

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Postby Warden Andy » Mar 6th, '06, 23:55

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.
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Postby kodama » Mar 7th, '06, 00:15

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.

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