Steepster was still broken as I was drinking this one. I’m glad that it seems to be back up!
I had never tried a Phoenix Oolong before and I’m pretty sure I messed it up.
Instructions said 1 tbsp/cup for a minute. The 1tbsp didn’t surprise me but this tea is super ‘fluffy’, so I ended up just grabbing a bunch with my hand to put in my cup. I’m wondering if cup meant gaiwan, because I feel like I underleafed.
10 seconds to the rinse.
First one minute steep it tasted like a very light oolong. Very nice and smooth. But the taste was soo light that I couldn’t really say much about individual notes.
The second, and third steep tasted the same, if a little weaker. I wonder if I let the tea cool for too long between sips. It’s hot here and I couldn’t handle really hot tea so I just decanted the steeps and wandered around with chores while sipping away at the last steep. By the end of the third (12oz) steep I was ready for something different (and more interesting).
I feel like this tea is wasted on me. Surely I’m just not doing it right?
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Hmmm…did you use 1tbsp for 12oz?
I would do gongfu
Rinse/5/10/10/15sec. 5-6g. 100ml 195F. Usually works for me;)
^that works too :)
I measured the cup today and it was probably closer to 1tbsp/8oz. I guess I’m terrible at guessing volumes. The later steeps kind of got all mixed together as I was pouring the leaves off because I was getting frustrated. I’ll probably try again later in the week.
Can always increase steep time :-)
My recommendations are generally “safe” for people that dislike bitter and astringent qualities, which a dancong SHOULD have if brewed the way it’s brewed in China. :-)
Would be be perfect for grandpa brewing then? I tend to rarely have the time to just sit down and gongfu, grandpa is my preferred method. I think this might actually be really nice that way if I add more leaves. I’m unused to working with such long twisty leaves. =D
Yay for learning! Slightly bitter and astringent is how I grew up drinking oolong so the tendency to avoid bringing out the tannins taste is kind of bewildering at times.
Yes, it would be nice grandpa style. Lots of orchid notes that way!
Hmmm…did you use 1tbsp for 12oz?
I would do gongfu
Rinse/5/10/10/15sec. 5-6g. 100ml 195F. Usually works for me;)
^that works too :)
I measured the cup today and it was probably closer to 1tbsp/8oz. I guess I’m terrible at guessing volumes. The later steeps kind of got all mixed together as I was pouring the leaves off because I was getting frustrated. I’ll probably try again later in the week.
Can always increase steep time :-)
My recommendations are generally “safe” for people that dislike bitter and astringent qualities, which a dancong SHOULD have if brewed the way it’s brewed in China. :-)
Would be be perfect for grandpa brewing then? I tend to rarely have the time to just sit down and gongfu, grandpa is my preferred method. I think this might actually be really nice that way if I add more leaves. I’m unused to working with such long twisty leaves. =D
Yay for learning! Slightly bitter and astringent is how I grew up drinking oolong so the tendency to avoid bringing out the tannins taste is kind of bewildering at times.
Yes, it would be nice grandpa style. Lots of orchid notes that way!