I steeped it western-style tonight, and while it was much less astringent, I’m still not sure what to make of it.
There’s this sort of “curly” taste to it that I’ve associated mostly with green oolongs and some green teas. The way it hits my tongue – I’m not a fan of it.
However, this is much more palatable than I was expecting. The smoky, roasty flavour is nice. Perhaps I’ll like the other roasts of this tea (light, dark, and smoky) more?
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What is western-style?
The steeping instructions on the Yunomi.us website for this tea suggest 1 tbsp/5 grams of tea leaf steeped in 6 oz of water for about 30 seconds. However, I’ve found that Yunomi.us’ instructions (in general, not just for this tea) really don’t work for me, as it’s too much leaf for too little water, resulting in a really bitter/umami taste.
So instead I brew using ratios/times more traditional to a western style of brewing – in this case, 1 tsp of leaf per 8 oz of liquid at 80C for 2-3 minutes.
ohhhh okay. Yeah I definitely do western-style for my teas.
What is western-style?
The steeping instructions on the Yunomi.us website for this tea suggest 1 tbsp/5 grams of tea leaf steeped in 6 oz of water for about 30 seconds. However, I’ve found that Yunomi.us’ instructions (in general, not just for this tea) really don’t work for me, as it’s too much leaf for too little water, resulting in a really bitter/umami taste.
So instead I brew using ratios/times more traditional to a western style of brewing – in this case, 1 tsp of leaf per 8 oz of liquid at 80C for 2-3 minutes.
ohhhh okay. Yeah I definitely do western-style for my teas.