Phoenix oolong is definitely NOT the easiest tea to infuse! (I think it is actually one of the most difficult).
Thank you for following my instruction. I think I have not made a good video for the demo and stressed too much on the basics rather the finesse needed to attend to this delicate tea.
The key to the whole process is actually controlling heat dissipation while heat loss.
A few things that are key:
Speed with which the water kettle turns around the rim of the gaiwan
Distance between the gaiwan and the kettle
Speed of water flow
Thickness of the gaiwan
Don’t give up trying. The reward is too amazing for not experiencing.
One way to go around it is to use slightly less tealeaves and lower temperature. You wan’t get the whole taste and aroma profile, but it will at least be pleasantly close.
