It seems that there are a number of opinions out there. Some people use small gaiwans and some use teapots. The steeping times differ from seconds to minutes. I am confused.
How do you drink your oolong?
- Thread starter Maduro 5
- Start date
i am lazy and like it ice-cold. so I buy pre-brew (no sugar added) in plastic bottles at my local Mitsuwa market.
Small teapot for me.
Do you drink directly from a gaiwan or decant typically? Not to hijack the thread, sorry.
Do you drink directly from a gaiwan or decant typically? Not to hijack the thread, sorry.
I pour from my 100ml Gaiwan to a tea cup or a fair pitcher if for 2+ people
I tend to pack the leaf into a small vessel, gaiwan or clay pot ~100ml.
If it's tea that is going to expand a lot then I aim to have the expanded leaf fill the vessel.
If it's wiry tea the first brews are a pretty much water in and straight back out, if it's rolled tea I tend to wait a little longer for the first few brews. Brewing times only exceed a minute well into the tea session, and often end up at many hours.
If it's tea that is going to expand a lot then I aim to have the expanded leaf fill the vessel.
If it's wiry tea the first brews are a pretty much water in and straight back out, if it's rolled tea I tend to wait a little longer for the first few brews. Brewing times only exceed a minute well into the tea session, and often end up at many hours.
- Thread starter
- #6
Directly from gaiwan.
clay pot into cups or straight from the gaiwan. There was the curious incident in Hsinchu, Taiwan a few weeks ago where it was in an urn, dispensed into paper cups and ...contained sugar! 
I like a small gaiwan for everything from 60-120ml, its like an honest friend.
Brew times and water temps are different for different kinds of oolong. Lighter oolongs take lower temp water higher roasted take higher temp water. Brew times are a bit longer on ball type oolongs in the earlier infusions.
Experimenting will lead you to your preference.
Brew times and water temps are different for different kinds of oolong. Lighter oolongs take lower temp water higher roasted take higher temp water. Brew times are a bit longer on ball type oolongs in the earlier infusions.
Experimenting will lead you to your preference.
I have two setups with strainers, one metal and one ceramic but the setup that gives me the best taste and extract the most cups is a glass gaiwan, about 120 ml.
- Thread starter
- #11
Thanks guys! What about the time? It often says 2 minutes on the commercial packaging but it says the same thing on puerh as well and we all know where that would lead... Ambrose I am sure is right but I am curious about the starting point, what are the minimums?
My steeping times for oolongs begin with about 30-40 seconds, adding 20-30 seconds to each steep, depending on the temperature of the water but its highly depended on the leaves. In general, every tea demands different timings and it's better to begin with short steeping times. In the worst case, I pour it back to the gaiwan to extract more taste.
Depending on the circumstances of the day, I may be brewing grandfather-style, floating leaves in a mug and teeth filtering; or I may be brewing full-on office gongfu. I've been fiddling with my competition tasting sets some as well.
Lately, since I now have hot water within arms reach, I've been experimenting more with gaiwan straight to cup for solo office sessions. I see what folks mean when they say there's a more "honest" taste to all teas brewed this way. I like it.
Lately, since I now have hot water within arms reach, I've been experimenting more with gaiwan straight to cup for solo office sessions. I see what folks mean when they say there's a more "honest" taste to all teas brewed this way. I like it.
All oolongs should be administered orally.
Unless you're Bear grylls and are dehydrated on tiny raft in the middle of the ocean.
