|Wenshan tea plantation|
For me, it all started with a frustration: I had received excellent high mountain Oolong, but couldn't obtain the same fresh taste I enjoyed when Taiwanese friends brewed for me. Comparing my brews with others' gave me an insight: I was doing something wrong and this led me to take tea classes to understand what to change. Then, as I learned the right method of brewing tea, I was amazed by how dramatically my cups improved. Before that, expensive leaves were wasted on me because I only enjoyed a small portion of their potential. But then, I started to enjoy the differences of quality of various mountain Oolongs.
Oolongs on my tea boutique (like the Da Yu Ling, or the Alishan TieGuanYin...). These samples are vacuum-sealed.
With 8 grams, you can make 2 tests:
1. The competition brew: 3 grams for 6 minutes with boiling water in a porcelain gaiwan of 135 ml volume approximately. This is the standard most judges use to test teas at Taiwan's tea competitions. This standardized approach helps to judge all teas you brew for the first time in a consistent and fair manner. (Top teas usually allow for several brews, even after a first brew of 6 minutes).
2. With the rest (5 grams) you can brew the tea as you wish in order to get a better result than with the competition standard.
- Master sampler of High Mountain Oolong,
- Master sampler of Top Oolongs,
- Master sampler of Hong Cha.