Alex wrote:I dont know how much I use....probably 4-5 grams per 100ml.
I never go over 90c with some Taiwan oolongs. I always feel over 90c brings out a sharpness from scorching the leaves on some of the really nice Alishans I've had. Once its out no drop in temp brings back down and the leaves are ruined. This is on some of Taiwan oolongs I've had from the highest quality to the lowest.
As with all things tea its a personal thing though. I like it smooth, sweet and subtle
I do 30 sec brew which I drink. then let it sit and then do a 15, 30 45ish then it kind of goes in to feel and last couple/few are minutes long.
With the greenest of tieguanyins though I cant stand anything less then 98c and feel like a huge amount is missing if I dont start out with that temp.
I brewed up some TeaMasters Spring 2010 Ali Shan Gao Shan Luanze for friends today. 9 grams filled my 90 ml porcelain gaiwan (probably a bit much.)
I used boiling water for 30 sec to begin opening the leaf. It had a rich buttery light aroma with a medium to light roast. The roast was not very apparent in the brews.
I did toss the first brew. Probably should have drunk it. Oh well. The leaf did not open up much from the first brew. I waited a few minutes beofre going on to brew #2.
each brew after #1 was was with 90C or 195 F low mineral spring water.
#2 was 15 sec
#3 was 20 sec and a bit strong
I moved the times back down and played with the intensity a bit. That is where the surprises in variability came. One guest asked after #4 or 5, "is this the same tea?"
A very nice tea. Not my normal fare, but a pleasant departure from heavier yanchas and pu's.
What struck me was the variation in flavor from each brew. This is quite a sensitive tea.