What Oolong Are You Drinking

Semi-oxidized tea
Ethan Kurland
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Fri Mar 15, 2019 9:05 pm

Flash-brewed this evening. Very good; however, prefer what Western style preparation yields. Interesting that much more leaf used for flash-brewing does increase cost per cup since it provides so many more rounds of tea.

(I have been handling gaiwans well lately: no breakage, terrible spills, etc. but flash-brewing one round after another with a small gaiwan did burn my fingers.)

Anyway, Bok is right again. The roasted oolong flash-brewed well. Cheers
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Victoria
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Fri Mar 15, 2019 9:25 pm

Ethan Kurland wrote:
Fri Mar 15, 2019 9:05 pm
Flash-brewed this evening. Very good; however, prefer what Western style preparation yields. Interesting that much more leaf used for flash-brewing does increase cost per cup since it provides so many more rounds of tea.

(I have been handling gaiwans well lately: no breakage, terrible spills, etc. but flash-brewing one round after another with a small gaiwan did burn my fingers.)

Anyway, Bok is right again. The roasted oolong flash-brewed well. Cheers
Hi Ethan, Nice to hear from you. By western style -how much leaf/to volume of water/time steeped? When I think western style I’m thinking 3.5minutes steep, 2 Tablespoons to 300ml +- depending.... and I only use that for certain blacks from India.
Ethan Kurland
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Sat Mar 16, 2019 12:54 pm

Victoria wrote:
Fri Mar 15, 2019 9:25 pm
. By western style -how much leaf/to volume of water/time steeped? When I think western style I’m thinking 3.5minutes steep, 2 Tablespoons to 300ml +- depending.... and I only use that for certain blacks from India.
Victoria, I am probably using the term too broadly. Mostly I mean not gongfu style nor flash-brewing. So, not a whole lot of tea leaves steeped longer than very quickly = Western style for lack of a better word coming to my mind. (I am not steeping less than 20 seconds nor more than 60.) I now have a ratio that always satisfies me: 1 gram of tea for 60 ml of water.

For 2 weeks I have been weighing tea used for every session. This routine showed me: 1.5 grams of tea for 110 ml of water was enough usually; sometimes it was not. 20% more tea, 0.3 grams (1.8 for 110ml) is always enough tea. (1.8 for 110 = about 1 for 60ml).

If I estimate weight, I am almost always significantly off. Extra leaves do not add more flavor only more cost; while too few leaves disappoint; so, while at home I will continue to use my scale. Teaspoons of tea vary in weight considerably.
luchayi
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Mon Mar 18, 2019 1:56 am

Western style I use 3g in 300ml for 5 minutes for taiwanese oolong or tgy...
luchayi
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Mon Mar 18, 2019 1:58 am

Alishan Qing xin from spring harvest... still really fresh taste!

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Victoria
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Mon Mar 18, 2019 9:35 am

Ethan Kurland wrote:
Sat Mar 16, 2019 12:54 pm
Victoria wrote:
Fri Mar 15, 2019 9:25 pm
. By western style -how much leaf/to volume of water/time steeped? When I think western style I’m thinking 3.5minutes steep, 2 Tablespoons to 300ml +- depending.... and I only use that for certain blacks from India.
Victoria, I am probably using the term too broadly. Mostly I mean not gongfu style nor flash-brewing. So, not a whole lot of tea leaves steeped longer than very quickly = Western style for lack of a better word coming to my mind. (I am not steeping less than 20 seconds nor more than 60.) I now have a ratio that always satisfies me: 1 gram of tea for 60 ml of water.

For 2 weeks I have been weighing tea used for every session. This routine showed me: 1.5 grams of tea for 110 ml of water was enough usually; sometimes it was not. 20% more tea, 0.3 grams (1.8 for 110ml) is always enough tea. (1.8 for 110 = about 1 for 60ml).

If I estimate weight, I am almost always significantly off. Extra leaves do not add more flavor only more cost; while too few leaves disappoint; so, while at home I will continue to use my scale. Teaspoons of tea vary in weight considerably.
It’s interesting to read how broad a spectrum of steeping styles are on this forum for oolong, from @luchayi‘s 3gr/75ml/95c/60,35,70, @Ethan Kurland’s 1.5gr/110ml/98c?/20-60sec, to my 6gr/100ml/98c/55-73sec. Then there is @Bok -I think you use even more leaf, filling up the pot and flash brewing? Less leaf / more time, more leaf / less time. Then there is the component of personal preferences from lighter to richer stronger brews.
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Tillerman
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Mon Mar 18, 2019 12:32 pm

luchayi wrote:
Mon Mar 18, 2019 1:58 am
Alishan Qing xin from spring harvest... still really fresh taste!
@luchayi I like your picture of this tea and your comments on it. I would only mention that in Taiwan a June harvested tea would be considered summer tea rather than spring tea.
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Bok
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Mon Mar 18, 2019 5:36 pm

@Victoria it depends on the leaf shape for me (generally): open leaf, I almost fill to the rim, rolled Oolong I cover at least the bottom, sometimes more. Then I adjust from there according to individual tea.
luchayi
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Tue Mar 19, 2019 6:29 am

Tillerman wrote:
Mon Mar 18, 2019 12:32 pm
luchayi wrote:
Mon Mar 18, 2019 1:58 am
Alishan Qing xin from spring harvest... still really fresh taste!
luchayi I like your picture of this tea and your comments on it. I would only mention that in Taiwan a June harvested tea would be considered summer tea rather than spring tea.
You are right, this is a general rule... but the climate conditions and the altitude can sometimes contribute to have a later spring harvest to the early days of June.
luchayi
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Mon Mar 25, 2019 9:00 am

Today a 2016 Mei Zhan yancha with really beautiful leaves...!

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Victoria
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Mon Mar 25, 2019 4:17 pm

luchayi wrote:
Mon Mar 25, 2019 9:00 am
Today a 2016 Mei Zhan yancha with really beautiful leaves...!
That sounds really good. Do you have a link to the vendor?

I’m sipping on HY Chen’s light roasted DongDing. My ability to really taste and appreciate oolong seems to be coming back, now that I’m back home.
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