Brewing Tips for Aged Oolong Teas

Home › Dialogues › Questions › Brewing Tips for Aged Oolong Teas

Tagged: , ,

Viewing 4 reply threads
  • Author
    Posts
    • 2012.12.09 at 8:17 pm #8409
      Anonymous
      Inactive

      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? 
    • 2012.12.10 at 4:38 am #8914
      Amuk
      Participant

      Blanch it two times with hotter water. Not so long in the first round of steeping.

    • 2012.12.11 at 1:22 pm #8916
      Leo
      Participant

      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.
    • 2012.12.14 at 5:03 pm #9273
      Anonymous
      Inactive

      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…
    • 2012.12.15 at 5:53 am #9275
      Leo
      Participant

      Glad you find the tips useful. Will share more experience in later articles.

  • Author
    Posts
Viewing 4 reply threads
  • You must be logged in to reply to this topic.