Does a greener Oolong require lower temperature water?

[jktea]

we always brew the Oolong at boiling temp. But it really is personal taste on the tea liquid. You can try both and figure out which you prefer.

[tsverrir]

I think the water quality /characteristics must have a significant factor on how much heat the leaves will take. Most of us don't get to try much diversity in water characteristics.
My feeling is that I brew a bit colder in the summer house, where we have fresh spring water, than I do at home with (the still good quality) tap water.

[ndw76]

After some experimentation I have found that I prefer a cooler water for greener Oolongs. I don't have a thermometer, all I have is a new small kettle. I have found that the best temperature for my taste is between when the kettle is making noise and before the bubbles are produced uniformly on the element.

I really should buy a thermometer.

[wyardley]

I don't have a thermometer, all I have is a new small kettle. I have found that the best temperature for my taste is between when the kettle is making noise and before the bubbles are produced uniformly on the element.

I really should buy a thermometer.

Why? Sounds like you already know how to get the taste you want from your tea, so you're already beyond needing to rely on a thermometer.

My preference is to treat each individual tea differently. (With oolongs) I tend to start with water that's at, or just off, a full boil. Then, if it seems necessary, I back off from there. I personally think that, in most cases, the quality of the tea matters more than the processing style. This is not to say that there are not some very high quality teas that are more to my taste at a slightly lower temperature, but as a general rule, I think a good oolong of any style should be able to take the heat.

[steanze]

I think there is a potentially important question that we might be overlooking. Before I wrote that I tend to prefer slightly colder water to brew high mountain oolongs. Though, I noticed that this might depend on the temperature at which I like to drink the oolong. In other words, I find that I prefer drinking high mountain oolongs when they are not as hot, because I can discriminate better the subtleties of the taste. If I brew them with boiling water, I usually end up drinking them when they are very hot, and then I do not appreciate them as much. I tried brewing them with boiling water and then waiting longer before drinking them and I was quite happy with the result.

[debunix]

There are so many variables here, and that's one that is often overlooked--how long you wait to drink it, and how hot it is at the time.

I often prep my puerhs more or less like this (although I now have a nice bamboo tray):



Pouring 4 quick infusions in shallow tasting cups, waiting a couple of minutes for them to cool to drinkable temp, drinking all down, then preparing more infusions. By the time I've done a couple of rounds, the infusions are taking longer and it may cool enough for me to drink the first one by the time the fourth one is infused and I need another empty cup....

[entropyembrace]

Debunix you´ve turned gongfu-cha into an assembly line process

[Geekgirl]

ROTFLMAO!~! That is the funniest thing I've seen all day!

[teachatter]

no, it doesn't.
Brewing guide for oolong tea:
Put some tea(about 3-4g) leaves in a Yixing teapot,then pour 4-times boiled water into it.After 30-45seconds,you can enjoy the full-bodid tea with sweet floral aroma,in addition,you can steep the tea for 8-10 times.
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[ABx]

I generally find that the hotter you brew it, the more dimensions will come out; although there are some that a gaiwan still brings out greater complexity.

I also generally find that if a light roast wulong like gaoshan is coming out thin and bitter, then the leaf probably needs to be left out to breathe/acclimate. Once it's acclimated it should lose any bitterness and generally be fuller and rounder (as long as it's not stale).