Blanching

This topic has 9 replies, 5 voices, and was last updated 12 years, 12 months ago by lamppost.

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- 2012.11.29 at 7:25 pm #8519
  
  MEversbergII
  Participant
  
  As a response to this article here:
  
  https://www.teaguardian.com/all_about/whyblanchtealeaves.html
  
  What durations and quantites should be considered when discussing blanching? That is, for a given tea just how long do we blanch? Do we seat the leaves in the water or do we pour it over slowly?
  
  Thanks,
  
  M.
- 2012.11.30 at 12:38 am #9139
  
  lamppost
  Participant
  
  Thank you for posting this topic. I would like to add one more question to the ones above. For the top drop technique, do we need to blanch tea leaves? I brew MilanXiang dancong often and have not figured out how to apply the top drop technique correctly. Thanks.
  
  L.
- 2012.11.30 at 6:33 am #9097
  
  Leo
  Participant
  
  The action during blanching needs to be a brisk one. For matured teas, such as puers, the way the water reaches the leaves has to be gushy to make sure every leaf get a good wash. For teas with delicate tastes, such as Milan Xiang type of oolongs, the water reaches the leaves quite gently so as not to over heat the leaves. Water is to be poured out quite immediately, so no sitting there. Coincidently, there will be an article about this in the next update in a few days.
  
  As with top drop, you have to skip the process of blanching. It is rather like two different ways of cooking. The idea of top drop is to let water envelope each leaf to give it the right heat instantly. Therefore, the leaves have to be dropped a few at a time, let them sink a bit before another round of drop. Do not use the tasting standard of tea water ratio, otherwise it gets too strong because of this quite efficient way of extraction. 1 to 100 is max. Or even lower, depending on your preference of astringency. Top drop is also better when using larger vessel, where heat loss is relatively slower than smaller ones. I normally use 250 ml to 500 ml ones, with thick walls.
  
  One shortcoming of small gaiwans is that they cannot hold heat for very long, as in the case of top drop.
- 2012.12.08 at 12:59 pm #9123
  
  lamppost
  Participant
  
  Thanks Leo.
  
  L.
- 2012.12.09 at 6:06 pm #9126
  
  Sara M
  Participant
  
  Does blanching change the taste? Would it help if I blanch black tea?
- 2012.12.10 at 12:39 am #9128
  
  MEversbergII
  Participant
  
  I can’t speak for hongchas, but I noticed that if I don’t blanch pu’erh it can often taste somewhat different – like all the flavors run together a bit. Leo has also stated something to this effect.
  
  M.
- 2012.12.11 at 1:32 pm #8883
  
  Leo
  Participant
  
  Blanching is essential in all puers and matured or older teas. Fresh (I mean farm fresh) black teas actually taste best when not blanched, but as the tea ages, blanching helps to render more taste clarity and brightness.
- 2012.12.13 at 1:13 pm #9132
  
  ICE
  Participant
  
  Never had the chance to drink really fresh black tea. Tried only freshly fried Long Jing and I think it is better after I have brought it back home. Maybe it is the water or something else. I agree that all aged teas need a wash or two before really steeping, especially puerh.
- 2012.12.15 at 6:00 am #9081
  
  Leo
  Participant
  
  Wok roasted teas such as Longjing need time to settle.
- 2012.12.19 at 2:27 am #8990
  
  MEversbergII
  Participant
  
  I would presume teas such as Silver Needle whites need little in the way of blanching, as they’re neither curled nor particularly touched by microbial activity?
  
  M.
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