Do you fill it up to the rim to get the foam and bubbles away or for any other reason?britt wrote:The lighter oolongs such as those from the high mountain areas of Taiwan seem to benefit more from temperatures that are well below boiling and from teaware that releases heat quickly. When brewing these teas I still fill the Yixing all the way, but I use one that is very thin and light and that quickly releases the heat.olivierco wrote:When you use a yixing for puerh or oolongs, you want the temperature as close as possible to boiling temperature, hence you fill entirely your teapot with water in order to have the best heat retention as possible.
Whatever the other merits of using a half-filled kyusu, I find it tends to 'over-release' the tea. This is more noticeable with certain types (fukamushi, a Chiran sencha from Ito-en).
I was surprised to try the same fukamushi (Superior from Hibiki-an) in a recently acquired hohin. The results were slightly better than with the gaiwan: apart from the easier pouring, the flavor seemed more rich. The first infusion had an especially nice mouthfeel. As with the gaiwan, it was easier to achieve a balanced second infusion (the half-filled kyusu tends to produce murky tea even with an immediate pour). I will try the Chiran sencha shortly.
I was surprised to try the same fukamushi (Superior from Hibiki-an) in a recently acquired hohin. The results were slightly better than with the gaiwan: apart from the easier pouring, the flavor seemed more rich. The first infusion had an especially nice mouthfeel. As with the gaiwan, it was easier to achieve a balanced second infusion (the half-filled kyusu tends to produce murky tea even with an immediate pour). I will try the Chiran sencha shortly.
I disagree. Thin teaware is alright, but below boiling just does not work. You loose every thing except the mouth feel with colder water. I can see why one might do this with bad oolong, but why drink bad oolong?britt wrote:The lighter oolongs such as those from the high mountain areas of Taiwan seem to benefit more from temperatures that are well below boiling and from teaware that releases heat quickly. When brewing these teas I still fill the Yixing all the way, but I use one that is very thin and light and that quickly releases the heat.olivierco wrote:When you use a yixing for puerh or oolongs, you want the temperature as close as possible to boiling temperature, hence you fill entirely your teapot with water in order to have the best heat retention as possible.
Jan 3rd, '09, 13:29
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I tend to brew fukamushi in a kyusu between 170° and 180° F for a range of times depending on the specific tea, resulting in a strong, delicious, liquified-kermit-the-frog experience.
The first infusion will be tamer, but still more BAM than most other teas of any variety. The next few will be like a sort of tea gravy. [mmm gravy]
I go for a swampwater appearance and pyrotechnic flavor and texture experience. [mmm pyrotechnics]
Ed will still say I hate Japanese green tea, though.
The kyusu approach just plain gives up the goods.
The first infusion will be tamer, but still more BAM than most other teas of any variety. The next few will be like a sort of tea gravy. [mmm gravy]
I go for a swampwater appearance and pyrotechnic flavor and texture experience. [mmm pyrotechnics]
Ed will still say I hate Japanese green tea, though.
The kyusu approach just plain gives up the goods.
Jan 3rd, '09, 15:08
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MMMMMMM, fukamushi swamp water!!! Loved the post, Padre!!!! And brings us back to topic.el padre wrote:I tend to brew fukamushi in a kyusu between 170° and 180° F for a range of times depending on the specific tea, resulting in a strong, delicious, liquified-kermit-the-frog experience.
The first infusion will be tamer, but still more BAM than most other teas of any variety. The next few will be like a sort of tea gravy. [mmm gravy]
I go for a swampwater appearance and pyrotechnic flavor and texture experience. [mmm pyrotechnics]
Ed will still say I hate Japanese green tea, though.
The kyusu approach just plain gives up the goods.
I was ready to argue oolongs in the tangent topic, but why, when we can discuss delicious viscous swamp water.
Kyusu FTW
.