Pushing Steeps For Enhanced Flavor

[bambooforest]

I've recently discovered that I generally like steeping my oolong longer rather than shorter.

For example, I used to generally go 30, 20, 45, 1:00, 1:20, 1:40, 2:00, etc.

Now I find myself going: 40, 30, 1:00, 1:30, 2:00, 3:00, 4:00, etc.

With the longer steeps there is a bit more astringency, but with the increased flavor intensity, and body, it seems worthwhile to me. I've only recently begun doing this, and it's possible I'll revert back to my previous patterns at some point.

My parameters are almost always 2 grams/oz

I could, of course, add more leaf, but I don't want more caffeine. Also, I'm not sure more leaf, while keeping the same original steep times, would produce the very appealing effect pushing the steeps does.

Has anyone else discovered in their oolong journey that they like the effect that pushing steeps has?

Edit: It's probably relevant that I convey that I drink almost exclusively Taiwanese oolongs *** when it comes to oolongs ***

[Robertjcoons]

A standard test to measure the quality of a high mountain tea is to straight brew at a ratio of five grams at five minutes. This way you pull all the taste out and also gauge whether the tea is bitter or not. The best teas will remain smooth whole the weaker ones will bitter like crazy.

Usually for drinking, I use about five g and brew for 50 seconds on the first step and then play it by ear. If it tastes to strong, I move down a bit if it is too weak, I move the time up a bit.
That is how I was taught anyway.

[Bok]

I also exclusively drink Taiwanese tea, I have never timed the steeping.
I kind of always start the same way, and then adjust according to how the first cup tasted. Once I know the particular tea it’s just automatic.

Astringency might also be a problem of the teas quality.
the higher and expensive you go the less you have to worry about over-steeping. I also do like my tea a bit stronger than what most Taiwanese prefer, my solution is to buy more expensive as I still want to avoid the astringency (is not healthy either).

Aside from Oolongs, I have a Taiwanese high mountain black tea, which is almost impossible to overbrew. My favorite tea at work, as I don’t need to pay too much attention to it.

[tingjunkie]

There are other ways to push a tea besides brewing time that may result in more flavor without much added astringency. The water temp, pouring height and strength from the kettle, heat retention of the brewing vessel, and pouring hot water on the outside of the teapot can all make a difference too. It's good to play around with these different parameters and notice the changes they make.

Play around enough, and you'll eventually stop timing your infusions and just go from experience. Have fun!

[kyarazen]

There are other ways to push a tea besides brewing time that may result in more flavor without much added astringency. The water temp, pouring height and strength from the kettle, heat retention of the brewing vessel, and pouring hot water on the outside of the teapot can all make a difference too. It's good to play around with these different parameters and notice the changes they make.

Play around enough, and you'll eventually stop timing your infusions and just go from experience. Have fun!

shaking the pot too...

[William]

shaking the pot too...

Never done before. How should I do this?

[shudaizi]

shaking the pot too...

Never done before. How should I do this?

For push processing: more time but LESS agitation! My best pushed films were always stand developed -- no agitation at all -- and very, very long development times in diluted soup.

Oh wait, this is tea ... never mind!

[bambooforest]

Today I had 4.5 grams of baozhong in 100 ml gaiwan, and elongated the steep since I was using less tea per oz than before. The results were it tasted better than when using more tea, but shorter steep time. This leads me to believe that while more leaf, and shorter steep times sounds cool on paper, it doesn't always produce the most superior flavor for my palette. There's something about the elongating of the brews that brings out more expressiveness in the flavor that can't be compensated for just because you're using more leaf. I don't believe this is the case with every oolong, but for me, it's certainly true with some. Thus, when I get a new bag of oolong, I will try both methods and see which one brings out the finest flavors.

[Frisbeehead]

Today I had 4.5 grams of baozhong in 100 ml gaiwan, and elongated the steep since I was using less tea per oz than before. The results were it tasted better than when using more tea, but shorter steep time. This leads me to believe that while more leaf, and shorter steep times sounds cool on paper, it doesn't always produce the most superior flavor for my palette. There's something about the elongating of the brews that brings out more expressiveness in the flavor that can't be compensated for just because you're using more leaf. I don't believe this is the case with every oolong, but for me, it's certainly true with some. Thus, when I get a new bag of oolong, I will try both methods and see which one brings out the finest flavors.

What were the steep times you used?

[the_winding_path]

I'm sure you know this but just in case . . .

more tea means a stronger taste
(stronger as in turning the volume of flavors up)

more water (for a specific dose) means less strength

more time means more compounds are extracted from the tea
(not just more of the same compounds, and the more infusions the more noticeable the less desirable compounds will be)

higher temps increase extraction (and ability to extract) of all soluble compounds, desired and undesired

There is a sweet spot of tea/water/time/temp that is somewhat different between every refined palate

As to what you said about more tea not necessarily being better there is a point where the strength overpowers the nuances of the flavor profile of any specific high quality tea and the most prominent flavors cover up the more subtle flavors lessening the dimensionality of said tea which is what you're noticing.

[kyarazen]

shaking the pot too...

Never done before. How should I do this?

in CZ brewing style, the pot is filled with hot water and the whole pot rocked on one bottom edge of the tea pot on a towel in a left right manner

in Fujian brewing style, the pot, after having dispensed tea, the empty pot with the leaves inside is wrapped with a towel, and the whole assembly shaken in an up and down motion just to aid with leaf unfurling for the next steep

in gaiwan usage, people can use the lid to squeeze or press the leaves or agitate the leaves after hot water is added

[chrl42]

I think it also depends on type of Oolong

I think Taiwanese Oolong, TGY are pretty okay with longer steeps or huge vessels to brew with

I personally prefer DC and Yancha, smaller and quick steeps