Saturday, October 11, 2014
First brew of high mountain Oolong
Qilai high mountain Oolong of Spring 2013. It comes from one of those rare mountains that have tea plantations reach above 2000 meters. It's a very fine high mountain Oolong and this is how I express its qualities:
- This tea follows the rule that the better the leaves, the fewer I need. I didn't weigh how much I used, but you can see that I roughly used enough for 1 layer on the bottom of the teapot.
- Good preheating of the teapot: I use boiling water. First on the outside of the teapot and then inside (to avoid a thermal shock). I wait for the lid to be very hot as well.
- I bring my water to a boil again. I put the leaves in the teapot and then pour the just boiled water with controlled strength on the side of the pot in order to make the leaves spin around with the water in the teapot. I close the lid and I pour some boiling water on the lid again.