Adagio's new Ali Shan
Who has tried Adagio's new Ali Shan? Is it more smooth or astringent? I'd like to read some of your opinions/observations of it before ordering (it's too new to have any reviews on the home site).
"Top off the tea... it lubricates the grey matter."
(Jerry Ledbetter, "Good Neighbors")
(Jerry Ledbetter, "Good Neighbors")
Sep 12th, '08, 09:03
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It was not astringent for me. I brewed it at around 180- 185F, Delightfully floral and re-steeped nicely. Can't wait to hear what Chip thinks of it. We're happy to have a new oolong!
Yay!!! It is showing available for West Coast locations NOW!!!
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
Sep 12th, '08, 13:16
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In honor of the new oolong, I purchased a new TeaCave, atop Ali Shan of course.
It arrived, and the tin says 212*. The enclosed papers say lower fro green oolong. Well, this is a debate that has taken place here before. I am definitely going lower than 212*
Hopefully in a few hours I will be able to introduce water to the leaf.
It arrived, and the tin says 212*. The enclosed papers say lower fro green oolong. Well, this is a debate that has taken place here before. I am definitely going lower than 212*
Hopefully in a few hours I will be able to introduce water to the leaf.
blah blah blah SENCHA blah blah blah!!!
A few hours? It will be really cooled down by then!Chip wrote:In honor of the new oolong, I purchased a new TeaCave, atop Ali Shan of course.
It arrived, and the tin says 212*. The enclosed papers say lower fro green oolong. Well, this is a debate that has taken place here before. I am definitely going lower than 212*
Hopefully in a few hours I will be able to introduce water to the leaf.
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
I think high mountain oolong should always be brewed with full boiling water, especially for the first infusion or two. It's actually one area where I have *not* heard a lot of competing opinions. Shouldn't be a problem if it's decent quality tea.Chip wrote:In honor of the new oolong, I purchased a new TeaCave, atop Ali Shan of course.
It arrived, and the tin says 212*. The enclosed papers say lower fro green oolong. Well, this is a debate that has taken place here before. I am definitely going lower than 212*
Hopefully in a few hours I will be able to introduce water to the leaf.
Oh I assure you there has been plenty of heated discussion in the months you have been absent.wyardley wrote: I think high mountain oolong should always be brewed with full boiling water, especially for the first infusion or two. It's actually one area where I have *not* heard a lot of competing opinions. Shouldn't be a problem if it's decent quality tea.
But I for one, happen to agree with you.
- Victoria -
http://victoriasown.blogspot.com/
http://victoriasown.blogspot.com/
Sep 12th, '08, 15:37
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Ditto on both points, V.Victoria wrote:Oh I assure you there has been plenty of heated discussion in the months you have been absent.wyardley wrote: I think high mountain oolong should always be brewed with full boiling water, especially for the first infusion or two. It's actually one area where I have *not* heard a lot of competing opinions. Shouldn't be a problem if it's decent quality tea.
But I for one, happen to agree with you.
Tea Nerd - www.teanerd.com
Sep 12th, '08, 16:49
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I am one who tries not to discuss tea brewing methodology in absolutes. What works for one, may not always work for all. Personal tastes also come into play as well. If I decide I enjoy a tea brewed nonconventionally, so be it.
Also, we are also not told if this is high mountain or not, only that it is from Ali Shan. At this price point, I doubt it is from the higher elevations, but I would be a bit curious.
My first impressions are that this is either a slightly more oxidized version or perhaps has been ever so slightly roasted. I will have to pay more attention next attempt. But this seemed to give it more honey or molassis and slight sweet spiciness character than floral. It was not as dominant as some more pricy examples.
So far, 3 steeps. 4.5 grams per 3 ounces brewed semi gong fu in a gaiwan. I preheated and went off boil. I sense more leaf could certainly be used. No detectable astringency was noticed.
I will for sake of argument and because I am open minded try brewing first steeps 3 different ways.
Preheated gaiwan, water off boil, around 185-190* for the first steep.
Preheated gaiwan with boiling water for the first steep.
Gaiwan not preheated and brewed with boiling water.
Also, we are also not told if this is high mountain or not, only that it is from Ali Shan. At this price point, I doubt it is from the higher elevations, but I would be a bit curious.
My first impressions are that this is either a slightly more oxidized version or perhaps has been ever so slightly roasted. I will have to pay more attention next attempt. But this seemed to give it more honey or molassis and slight sweet spiciness character than floral. It was not as dominant as some more pricy examples.
So far, 3 steeps. 4.5 grams per 3 ounces brewed semi gong fu in a gaiwan. I preheated and went off boil. I sense more leaf could certainly be used. No detectable astringency was noticed.
I will for sake of argument and because I am open minded try brewing first steeps 3 different ways.
Preheated gaiwan, water off boil, around 185-190* for the first steep.
Preheated gaiwan with boiling water for the first steep.
Gaiwan not preheated and brewed with boiling water.
Sep 12th, '08, 17:18
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