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?
Mar 6th, '06, 20:45
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kodama
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.