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Ah, so not something I should be too concerned about. I’m going to guess the term depreciated? I’d figured the term referred to very green style oolongs, as I guess it infuses a teal-ish colour, if viewed a certain way.
Baked stuff is certainly more amber, so it would be something more like Hǔpòchá (琥珀的茶?)
Oolong it is!
Thanks,
M.Pretty much. It gets a different flavor from the leaves, but requires more attention in preparation (unlike with a pot in a conventional brewing, I can’t wander off for 5 minutes and do something else while it steeps).
To make good use of all the extra leaves, you also have to devote some time to repeated infusions. Makes a good thing for days off – better than watching TV or something.
M.
It is, to my know-age, a cultivar of Spearmint grown in Morocco; tastes different from the mint I know around these parts.
M.Indeed; these factors are why I’ve held off. If TeaHong begins to carry them, then I’ll invest. Until then, the gaiwan and my ordinary ceramic pot will suffice.
M.Hello!I cannot answer your question regarding Zhu Ke Cha (never heard of it, but I have heard of Chazuke – https://en.wikipedia.org/wiki/Chazuke), but I can welcome you to the forum!
M.
Tried a Tieguanyin “Emerald” style which, going by what I posted from the article above, is pretty much a poor choice. And it was! While it was “ok” fresh out of the pot (tiny bit of leftover), by the time I got to work it had all but lost it’s flavour. You could tell there was some tea there, but it wasn’t very noticeable.
That said, I’m actually not too good with oolongs – it’s a tea category I should experiment with more, as the “standard” infusion of 1g to 100ml in a ceramic pot for 5 minutes leaves much to be desired. I’m beginning to think the essence of oolongs is gongfu style infusions – especially the greener ones like Tieguanyin.
M.
