Shan Lin Xi

Semi-oxidized tea
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LeoFox
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Wed Apr 07, 2021 11:15 pm

GaoShan wrote:
Wed Apr 07, 2021 10:41 pm
Bok wrote:
Wed Apr 07, 2021 12:26 am
GaoShan wrote:
Tue Apr 06, 2021 11:52 pm
Maybe we're talking at cross purposes. When I say "vegetal," I mean the grass, spinach, and other flavours that accumulate when oolongs are steeped a few times.
Sounds like you might over steep/cook your teas... maybe your vessel is too thick/large, staying to hot for too long, or you steep too long.
I steep my oolongs at 6 g for 120 ml at 195F for 25/20/25/30/30/30/45/60/90/120 seconds. If anything, I'd think my steeps were too short. I have a run-of-the-mill porcelain pot, and was hoping for recommendations on how to improve my tea brewing vessel.
Show us a pic of your pot. Also, do you make sure to keep lid off the pot in between?

Water could also be an issue. What water do you use?
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Bok
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Thu Apr 08, 2021 1:14 am

@GaoShan could be your porcelain teapot is too thick walled and cooking the leaves. Or it’s the teas problem.
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