Need some brewing help.

[sfla47]

I have picked up the the oolong savant sampler from adagio. I drink almost exclusively Japanese greens so I do not know the parameters to use for these samples. I have jasmine # 12, oolong # 40, ooooh darjeeling and ali shan. I have a gaiwan i will be using, I am looking for just some basic guidlines to follow. How many grams per ounce of water, infusion time and water temp. Thanks in advance.

[LauraW]

I've found that for oolongs, you can think of it somewhat like a black (which, of course, assumes you're familiar with black tea; and I don't like to assume. So...). Boiling or near-boiling water (I like to let it come to a boil and let it sit for 1-2 minutes), a heaping teaspoon of tea (which usually covers the bottom of the gaiwan just enough so I can't see the bottom), and probably 2-3 mins on the infusion - partially just to let it cool down a bit. I use much the same technique for the Darjeeling I have, and admittedly this has only really been tested on a few teas - the Oooh Darjeeling being among them - so take this advice as you will.

Let us know how it turns out!

[sfla47]

Thanks for the reply. As far as how it turned out, ok I guess I have never really tasted oolong before but I kinda favored the aroma over the taste.

[debunix]

the parameters to use for these samples. I have jasmine # 12, oolong # 40, ooooh darjeeling and ali shan.

I haven't brewed these particular teas, but I generally start between 180 and 190 degrees for oolongs--lower for the lighter roasts like the alishan, higher for the darker roasts like the oolong #40 and the ooooh darjeeling, and with only the picture to go by, no idea where to start with the jasmine #12.

Generally I like my teas on the weaker side, and would start with 2-3 grams for a 6 oz teapot, and expect at least 4-6 infusions.

[tingjunkie]

sfla47- Do you normally brew western style (big pot and long infusions), or gongfu style (tiny pot/gaiwan and short infusions)?

What type of equipment are you using?

[sfla47]

sfla47- Do you normally brew western style (big pot and long infusions), or gongfu style (tiny pot/gaiwan and short infusions)?

What type of equipment are you using?

Nine time out of ten I brew Japanese style. I have a 9 oz kyusu for my sencha, kabusecha, and gyokuro( Even though I own a Hohin is just like brewing in the Tokoname clay.), as well as another glazed kyusu for my genmaicha and hojicha. I use a Zojirushi water boiler and gravitea for water, a digital scale to weigh the tea and a thermometer to check my temps. I do own a 6 oz gaiwan when I feel like drinking a white tea. I have never really drank oolongs so I thought I would try them out. Just looking to get some guidelines to use.

[tingjunkie]

I like brewing oolongs gongfu style myself, so if I were going to attempt to brew those particular teas, I'd use the gaiwan. (And always preheat the gaiwan with boiling water- it brings out the aroma in the dry leaves.)

With the Alishan and the Jasmine, try putting enough dry leaf in the gaiwan so that the tea covers the bottom- around 1/5 full perhaps. These teas should expand a good bit. Rinse the leaves in boiling water for just one second and dump the water immediately. Let the leaves rest for a minute, then start with a 20 second infusion (boiling water) and adjust the time from there on the following infusions. As the number of infusions increases, the steeping time should also be increasing each time.

With the #40 and the Darjeeling Oolong, follow the same method, except fill the gaiwan about 1/2 full of dry leaf, and then begin with very quick infusions. Start with 2-3 seconds and adjust from there.

If you don't want to mess with all that, just put a heaping teaspoon of the rolled oolongs, or two heaping teaspons of the twisted oolongs, in your glazed kyusu, then try a 3-4 minute infusion with 190-200 degree water.

Good luck.

[brad4419]

I would second the gaiwan suggestion.

A 6oz gaiwan is a bit big for 1-2 people so If your brewing tea mainly for yourself I would suggest getting a 100-120ml gaiwan for gong fu style brewing. If you do gong fu style with a 6oz gaiwan you will be drinking a whole lot of tea or wasteing some good infusions. 100ml might seem very small but when you get 6-9 infusions gong fu style thats about 20-30oz of tea. If you use 6oz you get 36-54oz of tea.

You could just not fill your 6oz gaiwan to the top but some believe that would affect the taste.

You can easily find a good 100ml gaiwan for under $10 plus shipping.
Here are some examples
http://www.yunnansourcing.com/store/cat ... ry=8014745
or
http://stores.ebay.com/Dragon-Tea-House ... ec0Q2em322