Friday, February 19, 2016
Parallel brewing tea lesson
Alishan Oolong and gave Carl my spring Lishan Oolong, a tea twice as expensive. Carl even used a few more leaves than me, but we all felt that my first Alishan brew had a more powerful and smooth taste than the Lishan! So, I proposed to exchange our teas and continued brewing the Lishan Oolong. And now it's the Lishan that tasted finer and the Alishan rougher!
This little experiment shows that it's not just how good the leaves are that matters, but that the brewing technique can make even an Alishan taste better than a Lishan.This is a reason why I recommend that beginners don't start right away with the best leaves, because they are not likely to brew their full potential.
Oriental Beauty from Hsin Chu. These 3 teas give a good overview of the incredible range of flavors that can be found in Oolongs. This time it's Lopa who is parallel brewing this tea with me. Again, the results are very different. Lopa's first brew was astringent, but she improved in her second brew. My cups tasted sweet and rich.