Don and his brother Han do a tea tasting with an Oolong from Northern Thailand and discuss the differences between Old World tea and New Continue reading
Join us 1,500 metres up in the wild forests of Yunnan province – the birthplace of tea – as we go in search of good Continue reading
I was intrigued recently when I heard a tea expert say that she brewed all oolong teas using boiling water. I wrote to her partner and asked if that was true for the rather green winter oolong varieties too. His answer was interesting:
That’s absolutely correct. We do all our oolongs with boiling water.
Actually, if anything, I try to keep the green ones hotter than the roasted ones. What that means to me is, with roasted ones I’ll let them rest a bit longer between infusions to offgas some of the firey/char smells. But green oolongs seem to prefer quicker re-infusion, to the point where a session of 6 infusions will only last 15 minutes. They don’t need the time to offgas, and the most beautiful high notes need super hot temperatures to extract fully.
I’ve been trying this and I’m glad I have. It not only simplifies brewing, generally, but it does seem to bring the best out of the tea (in my admittedly limited testing so far). I’m slowly working my way toward being better at brewing by feel, which this obviously helps with, though I’m still a weights and measure person most of the time.
Brewing dragon ball puer doesn’t have to be difficult. If you’ve tried, but found that you can’t get much out of them after even 4-5 Continue reading
What is pu-erh tea and how should it be brewed? How does storage environment affect taste? What is the difference between maocha and mature pu-erh?