You're right--it is interesting. I drink darker oolongs & use boiling water & steep for 5 min. But on the one green tea that I've liked, I use a lower temp than other people so it doesn't get the 'fishy' taste.auggy wrote:It's interesting to see the different parameters everyone uses to create their prefect cup.
Hey Katrina,Katrina wrote:
I had that experience for quite awhile with Ceylons but have recently discovered two that I really like. They were fuller flavored and bold with fruity notes and a sweet aftertaste. One was Mark T. Wendell's Cheericup Ceylon. The other was called Lover's Leap from a place called Herbata (but a quick web search showed it was available from many sources.) If you PM your address to me I can send you some samples.
Ron,Ron Gilmour wrote:I've had a renewal of interest in Ceylons lately, largely inspired by a Ceylon OP, Adawatte Estate that I ordered from Upton. It's a beautiful cup with a sweet, fruity quality that reminds me of raisins. I also like Adagio's Ceylon Sonata, which I'm drinking right now.
Thank you for sharing your method V. I'll try that, but I will reduce the volume and leaf proportionally, 15 oz is too much for me. I must say that I am doing something very similar: 3g, 8oz, 190F, 3 min and get that hint of bitterness none-the-less. Hmmm.... More experimenting is requiredVictoria wrote:Ya know I am so hesitant in giving out my brewing peramiters now, becuse we all brew so differently. I brew 15 oz at a time. So for you, you might consider that a pot. I used about 1.5 rounded teaspoons of leaf. (tableware) Maybe closer to two. 3mins just off boil. Perfection. It's a beautiful golden color too.
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Go for the Ali Shan.Beidao wrote: But soon I'm going to a tea store in Stockholm (called In the Moof for Tea, by the way!). And there I'll buy some Da Hong Pao. Or Ali Shan. Or Phoenix Dancong. Or Tie Luohan.
Can the Oolong Queen give advice on which one of them to choose?
Lots of Taiwan oolong?????? Oh my!!!!!!!Chip wrote:Opened the day with Genmaicha w/match at a breafast buffet...yes, I brought it with me.
Been sipping samples at the Expo alllll day so far, but some highlights were...
Cold brewed sencha from Den's
Korean steamed tea/pan fired green
Lots of Taiwan oolong.
Still a long way to go today.
And please let us know when you figure it out. I am having the same issues, and you speak my language: Grams. It's possible that different water requires different treatment.RussianSoul wrote:3g, 8oz, 190F, 3 min and get that hint of bitterness none-the-less. Hmmm.... More experimenting is required
And they are so good for you!auggy wrote:Cheap or not, the fish are cute!
No, wait, I mean manly. Manly fish.
