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Can anyone share any tips on how to get the best out of aged oolong teas?
I’ve been brewing in the same way as with new oolongs, but was wondering if anyone’s had any good experience with changing infusion temperature and timing? -
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The taste of a matured oolong is really dependent not only on the original quality and skills in infusion, but also on the effects and conditions of storage.
I’ll get into details of this issue in a later article, but for now, Amuk is right. Blanch it well (in case it has not been too well stored), use a slightly higher temperature than for the tea when it was fresh, and use shorter time.Two most common factors affecting the taste would be poor storage and over re-baking. The above two steps kind of lower the adverse effects, but in case the conditions are bad, they would not be able to help much. -
Thanks for the tips Amuk and Leo. I had a feeling higher temperature was the way to go, but blanching twice I didn’t think of- and it does make a nice difference!
Looking forward to reading the article about storing and ageing teas. I’d be very curious to hear tips about choosing the right kind of teas to age and the right conditions to do so… -
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