I got this tea from Ubacat last week and was pretty excited, since I’ve heard so much about black Yunnan teas. When I made it today, here’s what happened:
- I look at Uba’s instructions to use 1 tbsp (tablespoon) per 8 oz and think to myself: That can’t be right.
- I look at the Rishi website, and they say the same thing! 1 tbsp per 8 oz, boiling water, for 4 minutes. I think to myself: Weird, but if the tea company says it, it must be right.
- I brew up the tea, using 3 tablespoons (approx 9 teaspoons) of tea for my 24 oz bubble pot.
- I smell the tea, which has a lovely chocolaty aroma. I relax somewhat.
- I pour out the tea, which is deep deep orange, and see the coffee-like blackness of it collected inside the cup. I tense up again.
- I take a sip.
Holy moly. Either the people who make these instructions have TONGUES OF STEEL or they need a proofreader, stat (I hope it’s the latter, because if so, hey, that’s what I do as a freelancer). Because man, this tea is ASTRINGENT. There is no possible way they can seriously tell you to steep 1 whole tablespoon of this for 4 minutes for a single cup.
I am definitely reserving a rating for now. There’s no possible way these steeping instructions can be correct – I really think they meant teaspoons here (and therefore, only 1/3 as much leaf as they say you need) so I’ll reevaluate once I steep according to my gut.
Preparation
People who liked this
Comments
It doesn’t sound right to me. I’d use 1tbs for 4-6 oz shortest steeps 5-10 sec ( gongfu style). I like to rinse Yunnan tea too, just few sec to open up leaves. Western I’d do 1 tsp for 8 oz for 1 min , taste if needs more time up to 3min
Yeah, I should probably try this gong-fu style after I try the reduced-leaf western steep. I’m just really hoping they made a typo.
Wish I could help but I’m not very good at brewing black teas. I think I usually just use a tsp for most teas with a few white or herbal teas being the exception.
It doesn’t sound right to me. I’d use 1tbs for 4-6 oz shortest steeps 5-10 sec ( gongfu style). I like to rinse Yunnan tea too, just few sec to open up leaves. Western I’d do 1 tsp for 8 oz for 1 min , taste if needs more time up to 3min
Yeah, I should probably try this gong-fu style after I try the reduced-leaf western steep. I’m just really hoping they made a typo.
Wish I could help but I’m not very good at brewing black teas. I think I usually just use a tsp for most teas with a few white or herbal teas being the exception.