Oolong is a kind of tea that presents distinctive challenges to tea drinkers, notably for increased finish varieties. It is the largest class with oxidation ranges starting from roughly 10 to 70%. The taste can vary from gentle and floral to very darkish and roasty. It can be one of the costliest as a result of there’s extra work and ability concerned in the making. A single batch of rolled tea like Tie Guan Yin can take virtually a complete day to course of.
To get the most out of an oolong tea, I discover that brief and concentrated brewing is my most well-liked technique. The best option to accomplish this at house is with a gaiwan, the conventional Chinese brewing vessel. This easy software consists of a small bowl with a lid and saucer. It will be tough to pour from at first however after a little bit apply you’ll be making tea like a professional. The identical batch of leaves can be utilized upwards of 10 or 15 instances. The better part is that there aren’t any strainers or additional elements to scrub.
The process that you just use is solely as much as you and your private preferences. Some individuals desire to make use of boiling water and really brief infusions of round 10 or 15 seconds. Others will use decrease temperature water and longer infusions of round 30 seconds. If you aren’t certain, begin along with your tea vendor’s suggestions and regulate to taste from there. Phoenix oolongs are usually a bit finicky however most Wu Yi Mountain oolongs desire increased warmth. Greener oolongs are typically warmth resistant however can get bitter if steeped for too lengthy.
Western model brewing in a cup or teapot won’t yield practically as a lot tea. Tea balls and novelty infusers are one thing that you just’ll wish to keep away from as a result of oolong leaves are so giant. The leaves want room to develop as a way to extract their full taste. Measuring teaspoons of wiry Phoenix oolong or tightly rolled Dong Ding can be very tough. When utilizing a gaiwan all you’ll have to do is fill ⅓ of your vessel.
The worth of cliff teas, also known as yancha, has grown exponentially increased every year. Because of this it has change into a standard apply in China to boil used leaves in water as a way to squeeze out each final drop of taste. I’ll generally do that to fill a journey mug so I don’t have to make use of an entire new batch of leaves.
Not with the ability to end your tea is a tea drinkers nightmare, particularly for the costlier alternatives. I might not suggest permitting the leaves to dry out as this invitations micro organism and unsightly bitterness. It is finest to cowl the leaves and place them in the fridge. This will make it possible for they maintain their moisture, preserving the taste together with it. When you’ll be able to return to ingesting simply give them a fast rinse of scorching water and luxuriate in. The leaves ought to be discarded if not used inside the identical day, even when they’re refrigerated.
If there are so much of infusions left, an alternative choice could be to chilly brew some iced tea. Just put the leaves in a mason jar full of water and place it in the fridge. In about eight hours you’ll have some scrumptious tea to come back residence to. The absence of warmth prevents it from turning into bitter. I actually take pleasure in doing this in the summer season with Taiwanese excessive mountain oolongs.
The finest option to find out about tea is to drink heaps of it. Have enjoyable, experiment and don’t be afraid of making a mistake. A foul cup of tea will aid you to study what you probably did mistaken as a way to regulate for the subsequent time round. It’s all half of the journey.
This article was beforehand printed on August sixth, 2014
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