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I discover that when using near boiling water on Eight Immortals the tea comes out more tannic but more fragrant. If I use more leaves and less time, the tannic is suppressed and the texture more velvety, but the taste is not as complex as when I use 90C as recommended and longer steeping time. It seems to me the recommended temperature, infusion time, tea amount etc. as written in Tea Guardian is a safe set of parameters to play with. How you want the tea to taste would be entirely up to you by changing these parameters.
I am so really happy to be able to conclude that through my own experience and love to share this with you.>:D<
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It really is a nice break to read about tea. All these talks about terrorist attacks are so overwhelming and make me feel so lost and vulnerable. Holding on a cup of tea and appreciating its taste and how the leaves look have suddenly taken on a new meaning of peace and the touchable reality of life. Thanks Betty. Thank you everyone.
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That seems like an expensive tea to me. I have also been using different temperature (not really voluntarily) with a green tea that came through mail yesterday: Tianshan April Mist. I found that hotter water made it too grassy and the texture not as nice as not so hot water. Maybe your way works only for that expensive oolong? We novice drinkers would better follow the guideline?
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The guidelines are a good place to start. Generally, I stick with them when making it in a gaiwan or pot.
Water to leaf ratio also makes a difference – with the April Mist, it advises between 75-85 if I remember. Use more leaves if you are infusing on the lower end, fewer if on the higher. It’s been a while since I’ve tried it this way but 1/2g of leaves per 100ml of water worked fine up around 85.
M.
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I love cooking. The wonders of all these fish, meat, vegetable, grains, roots, beans, herbs, spices, fermented and processed produces fascinate me. Many years ago the new dean of the college I taught at invited some of us over for dinner. I don’t remember much of the rest of the dinner other than the main course that was lemon chicken and the salad. It was frozen chicken breast boiled in water and soaking wet lettuce taken out from a Zipbloc from the fridge. Fringes of the cut leaves were rotting. That dinner made me miss left over plain rice that I used to have when I was a kid. That sad woman had no respect for her nature dinner materials, let alone her guests.
Respecting the nature of things and making use of it make half the secrets in cooking. The other half is the understanding and respect of the “guests” — those people who are going to consume the food, including yourself — their taste requirements, their physical state, their emotional state.Same for tea. Each batch, each quality grade, each variety, each origin, each cultivar, each processing style produces dried leaves of a distinctive nature, some almost no different, some extremely different.That is why tea is infinitely engaging. So is food. And many other good things in life. -
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This is interesting. I use near boiling water for Huangshan Maofeng whenever I make it, though not so often, and like the taste better than the Tea Hong recommended 85 to 90C, but use 80C as recommended for Longjing. I guess that’s because of personal taste too. However, I think with most oolong teas, using lower temperature than recommended is losing a lot of the taste. My stomach would be upset if the tea infused in low temperature and I drink it when it’s further cool down. Maybe I like tea so much is because that I like hot drinks much better for my body and tea is the most untiring daily hot drink.
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