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| 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.
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| Shan Lin Xi Hung Shui Oolong |
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3 comments:
Hey stephanie thanks for sharing this experience. Since u have got the experience could u tell me how to brew the white tea to get the best experience of it :D. Heard very good stories about the white tea. i am only distracted by so many advies :(
looking forward to hear form you
Hi George,
White tea is unoxidized and made of buds. The higher the grade(quality), the higher the temperature you should use. Few leaves to water ratio. Pour very gently, but not too slow. The first 2 brews shouldn't be too long.
Adjust depending on what you feel.
Very good article. It is one of the basic principle but we forget about it very often. But sometimes it can be long way to find the right combination of time, water temperature and amount of tea.
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