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What tips can you share with me for brewing this tea?
I have a small quantity of Bai Hao top grade from Taiwan. I get decent infusions in a 90ml Yixing with a relatively small quantity of leaf (2.5-3g), water with a brewing temp. of 90-92 C and short infusions, 30 sec., or so.. but these are just derived from my own experimentation. I would love to have some guidelines from those who are more familiar with this varietal.
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Bai Hao oolong is more like a black tea than oolongs. I think the best way to enjoy it is to infuse it like a black tea, i.e. longer infusion time. For a ratio of 90 ml to 2.5 g, I think I’d infuse it at least for 3 minutes. If you trust the hygiene of your source, do not blanch the tealeaves, but instead preheat your pot real well.
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Thank you both for your advice. I tried the the longer infusion times and a slightly higher amount of tea, about 3g to 90mL. Indeed, the character of the tea shifted quite a bit towards the black tea spectrum, with a good deal more astringency balancing out the sweetness of the insect bitten leaves.
With these parameters, I found that I most enjoyed a two minute infusion, which yielded a rich and well balanced tea liquor without overwhelming the sweet and fruity notes.
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