Fushoushan High Mountain (2600m) Oolong Group Buy - Interest Check

[debunix]

When I start with too much leaf, I break out a larger teacup or chawan and dilute each infusion accordingly with hot water from the kettle or cool water from the filter. Easier than splitting wet leaves.


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[jayinhk]

8g/150ml in porcelain this time and...lovely! The floral aroma is much more intense now. The taste lasts forever on the palate. Even some huigan. Distinctly different from DYL and SLX as far as flavor, even if the aromatics from the leaves in the warmed pot are similar.

With my first attempt I was brewing too fast as I usually use a much higher leaf ratio with gaoshan, but this longer infusion with less leaf is really lovely. Preferable to using more leaf, even. Thanks for the brewing recommendations kyarazen! A perfect first infusion.

Yup, this is my experience so far as well. I stated in the oolong thread that for my first brew I used much less leaf than I usually would. Well, I tried it again two nights ago using much, much more leaf and I cannot say that I loved or even liked it whatsoever. After two brews I decided to split the leaves and have two sessions that ran together for 3 hours. I was much more satisfied about that adjustment. Very lovely tea. Tempted to have some more today, but I might go for the dongding instead.

Try using Kyarazen's parameters...I think you'll enjoy it. Grandpa brewing also works very well with green gaoshan as it is not all that far away from green tea!

[daidokorocha]

8g/150ml in porcelain this time and...lovely! The floral aroma is much more intense now. The taste lasts forever on the palate. Even some huigan. Distinctly different from DYL and SLX as far as flavor, even if the aromatics from the leaves in the warmed pot are similar.

With my first attempt I was brewing too fast as I usually use a much higher leaf ratio with gaoshan, but this longer infusion with less leaf is really lovely. Preferable to using more leaf, even. Thanks for the brewing recommendations kyarazen! A perfect first infusion.

Yup, this is my experience so far as well. I stated in the oolong thread that for my first brew I used much less leaf than I usually would. Well, I tried it again two nights ago using much, much more leaf and I cannot say that I loved or even liked it whatsoever. After two brews I decided to split the leaves and have two sessions that ran together for 3 hours. I was much more satisfied about that adjustment. Very lovely tea. Tempted to have some more today, but I might go for the dongding instead.

Try using Kyarazen's parameters...I think you'll enjoy it. Grandpa brewing also works very well with green gaoshan as it is not all that far away from green tea!

I did attempt Kyarazen's parameter for the fushoushan with the above-mentioned brew, but for some reason I thought he was using a smaller pot. Thus, I put WAAAAAAY too much leaf per oz/ml. I fixed that and used his parameters for the rest of that brew. Turned out quite well. It didn't seem strange to me though at the time before I began brewing given that some other oolongs I can use even more leaf and it is fine. I am going to try the grandpa brew certainly. I look forward to the meadows.

[jayinhk]

8g/150ml in porcelain this time and...lovely! The floral aroma is much more intense now. The taste lasts forever on the palate. Even some huigan. Distinctly different from DYL and SLX as far as flavor, even if the aromatics from the leaves in the warmed pot are similar.

With my first attempt I was brewing too fast as I usually use a much higher leaf ratio with gaoshan, but this longer infusion with less leaf is really lovely. Preferable to using more leaf, even. Thanks for the brewing recommendations kyarazen! A perfect first infusion.

Yup, this is my experience so far as well. I stated in the oolong thread that for my first brew I used much less leaf than I usually would. Well, I tried it again two nights ago using much, much more leaf and I cannot say that I loved or even liked it whatsoever. After two brews I decided to split the leaves and have two sessions that ran together for 3 hours. I was much more satisfied about that adjustment. Very lovely tea. Tempted to have some more today, but I might go for the dongding instead.

Try using Kyarazen's parameters...I think you'll enjoy it. Grandpa brewing also works very well with green gaoshan as it is not all that far away from green tea!

I did attempt Kyarazen's parameter for the fushoushan with the above-mentioned brew, but for some reason I thought he was using a smaller pot. Thus, I put WAAAAAAY too much leaf per oz/ml. I fixed that and used his parameters for the rest of that brew. Turned out quite well. It didn't seem strange to me though at the time before I began brewing given that some other oolongs I can use even more leaf and it is fine. I am going to try the grandpa brew certainly. I look forward to the meadows.

OK, now I get you. Yes, you can't load up on leaf with gaoshan as easily as with other oolongs. I often use a lot of leaf and VERY short infusions. I get something like 25-30 infusions with a very stuffed pot and the range and intensity of flavors is absolutely astounding, but you also end up with way too much caffeine in your system!

[daidokorocha]

8g/150ml in porcelain this time and...lovely! The floral aroma is much more intense now. The taste lasts forever on the palate. Even some huigan. Distinctly different from DYL and SLX as far as flavor, even if the aromatics from the leaves in the warmed pot are similar.

With my first attempt I was brewing too fast as I usually use a much higher leaf ratio with gaoshan, but this longer infusion with less leaf is really lovely. Preferable to using more leaf, even. Thanks for the brewing recommendations kyarazen! A perfect first infusion.

Yup, this is my experience so far as well. I stated in the oolong thread that for my first brew I used much less leaf than I usually would. Well, I tried it again two nights ago using much, much more leaf and I cannot say that I loved or even liked it whatsoever. After two brews I decided to split the leaves and have two sessions that ran together for 3 hours. I was much more satisfied about that adjustment. Very lovely tea. Tempted to have some more today, but I might go for the dongding instead.

Try using Kyarazen's parameters...I think you'll enjoy it. Grandpa brewing also works very well with green gaoshan as it is not all that far away from green tea!

I did attempt Kyarazen's parameter for the fushoushan with the above-mentioned brew, but for some reason I thought he was using a smaller pot. Thus, I put WAAAAAAY too much leaf per oz/ml. I fixed that and used his parameters for the rest of that brew. Turned out quite well. It didn't seem strange to me though at the time before I began brewing given that some other oolongs I can use even more leaf and it is fine. I am going to try the grandpa brew certainly. I look forward to the meadows.

OK, now I get you. Yes, you can't load up on leaf with gaoshan as easily as with other oolongs. I often use a lot of leaf and VERY short infusions. I get something like 25-30 infusions with a very stuffed pot and the range and intensity of flavors is absolutely astounding, but you also end up with way too much caffeine in your system!

I was at the time considering just cutting the brew time to flash brews due to the amount of leaf I used. It would seem to make sense, but I decided so that I did not further waste the copious amount of leaf that I should just level out the leaf to kyarazen's amount and follow thae parameters religiously for that session. I enjoy the longevity of this tea as, certainly. 3 hours of tea had to be at least 25.

Also, I want to mention I began eating dinner halfway through this and it was quite a strong-flavored dinner and yet the tea cut through it clearly. I find this interesting because when I think about other teas such as shincha, the verdict is that strong food completely leaves me unable to taste the tea. This is not the case with this tea despite any claim that it is delicate. Though, when I first brewed it I too thought it was delicate due to my quicker brewing. I have heard that this type of tea you should let sit a little longer, but habits die hard perhaps. Either way, I certainly thought the delicateness was a good thing, but seeing as you can brew this tea to stand up to a strong meal, I think it is safe to say it is a versatile tea with much quality.

[jayinhk]

Yup, it was merely my short infusion that led to a lack of flavor. Interesting that it cut through your meal, but I guess those high mountain aromatics are pretty intense. This stuff is definitely very alpine floral, compared to the fruit I get from DYL and the savory---> fruit flavors I get from good SLX.

[debunix]

Finally got a photo of the leaves.....but the liquor from a 2nd overnight infusion was still tasty, so I put these back in for another cover with boiling water for an eventual 3rd....

160801 Fushoushan _DEB7029 by D B, on Flickr

They're lovely good sized leaves with red edges

[kyarazen]

the FSS tea does not have the tea juice crushed out onto the surface so it doesnt have super fast steeping times. such teas need space to absorb water, expand, before leaching out flavour and fragrance into the tea brew.. needing longer steep times, and less leaf packing (not restricted by the small pot)


this will also not give it a quick fruit flavour.. so you need to give the leaves 1 year of sealed aging to reach that. that was adviced by taiwanese tea drinkers that had been hoarding this tea for their private consumption for years.

[daidokorocha]

Hmm... now I wish I got two cans. Would be interesting to see how it evolves.

Jay, I was shocked! I would never have thought to have dinner with it, but I decided to leave the cooking to someone else for the night and it happened to come during my three hour session, so I went for it.

I see now after putting too much leaf in the pot why you used a 10 oz kyusu for yours, kyarazen. I might just do the same thing next time.

BTW, I must say that this has been incredibly fun to have so many members sharing the same tea! Thank you again for your willingness to do this for us.

[jayinhk]

Yes, thank you for doing this and for all the info. That tidbit about sealed aging is very interesting!

[Bok]

Distinctly different from DYL and SLX as far as flavor, even if the aromatics from the leaves in the warmed pot are similar.

Interesting! Can any of the other tasters confirm a similar observation?
I can only recall the one time I had FSS a few years back and if I remember correctly, it was really similar to Lishan or DYL, technically all close by in terms of geography. Different more in terms of purity and cleanness of flavours and how quickly the aftertaste manifests itself and how long it lasts, as well as the effects it has on the body.

SLX on the other hand has a notedly different flavour to the aformentioned.

[Haddemall]

Got my tea today. Man, its been torture listening to you guys. LOL. Thanks though for all the brewing advice which comes in very handy for a novice.

And THANKS to KZ and Hua Ying!

[TokyoB]

Thanks KZ!!! Your effort is very much appreciated!

[ricegeek]

I have been keeping an eye for this thread even though I didn't get a chance to jump on this group buy, so I just want to say +1 on being appreciative of the opportunity to get tea direct from Taiwan farmer, and hearing everyone's notes on the teas. Thanks Kyarazen!

[debunix]

Enjoying a lovely session with the group buy Fushoushan, brewed up (first time, I think) in my Koshin mogake kysusu, and it is as lovely as when crowded into a tiny porcelain gaiwan or brewed just a few leaves grandpa style in a large chawan. So deep, rich, lovely.