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I have been playing with 3 Phoenix oolongs: Milan Xiang, Lanhua Xiang and Shiguping and would like to compare infusion notes here. I’ll not describe the taste here because I don’t think I can do a better job than Leo. I’d like to share my experience and hope to learn yours.
Of the 3, I think Milan Xiang is the most difficult one to get a consistent result if using gongfu style. It is much easier when using the 1g to 100 ml, 5 minutes approach in a larger teapot. A slight difference in temperature, timing or leaf amount in the gongfu style gives a different taste. What do you think are the best parameters?Lanhua Xiang, on the other hand, is much better using the gongfu style. I can use a bit more leaves to make the fragrance stronger and the tea still taste great.The most care-free of all is Shiguping. I have used temperature between 90 to 100 degree and the result is still good. So is infusion time. I have even tried letting the leaves soak in a mug all morning and continue to add water after drinking from it.They are all Phoenix oolongs, but they are totally different! -
I do not know about the other two Phoenix oolongs, but for Milan Xiang (Honey Orchid) and Black Leaf, I can treat them like other whole leaf black tea — I prewarm the teapot and use water at about 195F.
In the beginning I did measure the amount of leaves but now I think I know how much is 5g of Phoenix oolong and just pour the amount of leaves into my palm before throwing them into the pot. This pot I normally use for making tea for myself should be about 400cc.I steep them for at least 5 min, but sometimes 6 or 7 if I want my tea stronger. Honey Orchid tends to become stronger if you let the tea cool down too much in the cup. Black Leaf does the same thing but not as strong.I am still practicing the gaiwan with both teas. I find Black Leaf is easier to give pleasing results. With Honey Orchid, I have to use a little less leaf than Black Leaf and very slightly lower temperature. Once an infusion is right, it is an unbelievable tea! I think it is 3g of leaves for my 100cc utility gaiwan for 30 seconds. I have also tried the same amount of leaves in my 250cc mug to steep for 3 or 4 minutes. I think it is even more stunning this way. It is less pleasing if I don’t blanch the leaves. I skip the pre-warm step in this method and as long as I blanch, the tea is as great as I can ever make it.The new pack looks nice and everything, but it really is too small for me. The order arrived only last week and I need to re-order again now. It’d be nice if Leo offers larger packaging like before, or larger. -
@ICE, where do you get your Shiguping?
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I think any tea can be infused like black tea in a big pot. Fragrant style Fenghuang tea or baked style Fenghuang tea too. In my experience, I also prefer infusing fragrant style in a gaiwan with a lot of leaves and short time. This way the fragrance is more sexy and the tea liquid smoother. I prefer 90C or a bit higher. If baked style like Milan Xiang, I think should be 90C but a bit lower is better. This style tea should be slightly less leaves and slightly longer time.
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