I have never seen that type of saucer.
Re: My love affair with Ali Shan
That's a cool looking gaiwan ummaya,
I have never seen that type of saucer.
I have never seen that type of saucer.
Re: My love affair with Ali Shan
I would start with 3-4g in that gaiwan and use FLT's #'s.ummaya wrote:I use this 125ml Gaiwan that I specially purchased for my fresh start with Oolong tea:Tead Off wrote:If you are brewing with a small pot
http://www.yunnansourcing.com/store/pro ... roduct=131
Re: My love affair with Ali Shan
whoa there's a hole in your saucer!
very interesting , is there an ergonomic reason for that?
western style brewing with less leaf, more water, longer time is worth experimenting with as well as gongfu brewing because some oolongs do seem to fare better with all of the flavour released out at once in one single brew
That being said I think the higher quality oolongs are ideal for gonfu brewing (or at least infusing 3 or so times), and the lower quality ones usually don't do so well when you gongfu them (really brings out the weaknesses of the tea) but taste better with a single large western brewing (just a general observation though, nothing wrong with western brewing good high mt. tea its a nice change)
I get a feeling too that the rate in which a specific water extracts the flavours varies greatly from water to water, some waters just take longer to extract then others, which is one reason why I think there is such a variance among the gongfu brewing recommendations
Q. Does anyone else notice something like this? Is it the softer the water the faster the extraction? What other factors do you think come into play with extraction speed? ph maybe?
very interesting , is there an ergonomic reason for that?
western style brewing with less leaf, more water, longer time is worth experimenting with as well as gongfu brewing because some oolongs do seem to fare better with all of the flavour released out at once in one single brew
That being said I think the higher quality oolongs are ideal for gonfu brewing (or at least infusing 3 or so times), and the lower quality ones usually don't do so well when you gongfu them (really brings out the weaknesses of the tea) but taste better with a single large western brewing (just a general observation though, nothing wrong with western brewing good high mt. tea its a nice change)
I get a feeling too that the rate in which a specific water extracts the flavours varies greatly from water to water, some waters just take longer to extract then others, which is one reason why I think there is such a variance among the gongfu brewing recommendations
Q. Does anyone else notice something like this? Is it the softer the water the faster the extraction? What other factors do you think come into play with extraction speed? ph maybe?