How to Brew Oolong

Rolled or twisted, in a gaiwan or teapot, what are the keys for getting the best oolong brew? Learn to bring out the taste and aromatics and avoid too much bitterness and astringency.
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#oolong #gongfucha #brewingskills

[@Spiritchaser93]

One thing I noticed during my trips to China is that they rarely practice flash brewing, even if they pack the gaiwan full. This also applies to Yancha where the 20s-30s brew time brings out so much more minerality and aftertaste in the tea. I rather have one or two fewer cups per session if the quality and enjoyment I get from bringing out the best from my tea is gained from longer steep times. Even Dancong teas, where common wisdom dictates chaozhou style flash brew, perform so much better with the same 20-30s steep times as it helps bring out the bright aromatics. The only difference with Dancong is to start with lower temp (90deg) instead of near boiling (Yancha and ball-rolled taiwan oolongs) in order to minimize astringency while maximizing extraction of those beautiful aromatic compounds. With this in mind, brewing oolongs is actually rather simple. Cheers!

[@p3rsh]

What is the tea/water ratio in the 20s-30s scenario? 5g per 100ml?

[@Spiritchaser93]

@@p3rsh minimum 5g, i have used more especially for Yancha.

[@jang.1185]

As @Spiritchaser mentioned, chaozhou style is really good option. After drinking a lot of sheng teas I found some of my dancong oolongs a bit weak in taste. If brewed in chaozhou style, these are still enjoyable teas. It is easiest when using a small teapot - 100ml. The amount of the tea leaves should then be 7-8 g. You can even break like 10% of these. If I do this, I put the broken leaves on the bottom of the vessel and the intact tea leaves on top. (You can also create the nest where you put the broken leaves in the middle of the vessel, so the samall parts are surrounded by intact leaves). The broken leaves help to support the taste in the first several infusions. Then 20 sec steeping time is OK, after two or three infusions I go for 30 sec and then increasing the brewing time according to the taste. So, if you have a good tea, you are using more leaves, but the taste is stronger and usually you get much more infusions (like two times more than if you use 4 or 5 grams of the leaves for 100ml vessel). Some stronger dancongs can be a bit rough at the beginning ( I must try that 90°C water a the beginning in such cases 😁 ). If you have medium to low quality dancongs, you can really enjoy these with this style of brewing. You can get stronger taste and better texture. Then it also gives you more good and juicy infusions.

[@greentea-yf7mr]

you picked aout an amazing teaware for this video! really goes well together, and goes well together with the tea if that makes sense. Also really imforamtive vidoe as always, really just amazing