|High Mountain Oolong|
We encounter a similar problem when it's not the type of tea, but the age or the quality of the leaves that changes. This also requires some fine tuning. A better grade of tea often can be brewed longer without turning bitter. This means we can use fewer leaves and a longer brewing time. But the essential question to ponder is what is the character of the tea? What types of flavors do we expect in this tea? Fragrance or aftertaste, lightness or depth, freshness or aged scents? Are the leaves buds or mature or a mix? How strong is the roast?
I remember that when I first started to brew tea, before taking classes, all my fresh Oolongs tasted similar. It didn't matter if they came from lower altitude or high mountain, I always had a strong, but very rough taste of Oolong. I have now learned that with great tea, less is often more.
|Shan Lin Xi Hung Shui Oolong|