Hy everybody I Chinese friend usually add a bunch of tieguayin to his yan cha / da Hong pao gaywan and brewing them together ! He suggested to me to try, I did it and I found this mix interesting, floral greenish note of one is mixing with the earthy chocolate mineral note of the other, plus is more gentle with the stomach.
What do you think about this?
Pardon me for my poor English.
Re: Mixing Oloongs?
Sounds like a bad idea to me. If the tea needs to be blend it is not good enough by itself. I'd rather buy better tea instead of blending...Teobazbo wrote: Hy everybody I Chinese friend usually add a bunch of tieguayin to his yan cha / da Hong pao gaywan and brewing them together ! He suggested to me to try, I did it and I found this mix interesting, floral greenish note of one is mixing with the earthy chocolate mineral note of the other, plus is more gentle with the stomach.
What do you think about this?
Pardon me for my poor English.
Re: Mixing Oloongs?
This appears to be an increasingly common thing now, and I am about to offer a mixed tieguanyin/shuixian offering. Mixed blends of this type are now offered at dim sum restaurants in HK (not the same quality as the blend I'm about to offer, obviously)! It does indeed make for an interesting and 'balanced' brew. Well worth trying, but I wouldn't use very high grade tea for this kind of thing.
Re: Mixing Oloongs?
Sounds a bit strange, I wouldn't try it with good oolong. Also, I would expect a dark oolong to pretty much overwhelm a light oolong.
If you do try it, I would first brew the dark oolong several steeps and just enjoy the pure flavor, then add a light oolong to it at later stages (to better match intensity).
If you do try it, I would first brew the dark oolong several steeps and just enjoy the pure flavor, then add a light oolong to it at later stages (to better match intensity).