Comments on: How To Brew Tiguanyin http://twistedstitches.net/archives/how-to-brew-tiguanyin Fri, 21 Nov 2008 11:41:41 +0000 http://wordpress.org/?v=2.6.3 By: Pages tagged "gongfu" http://twistedstitches.net/archives/how-to-brew-tiguanyin#comment-3148 Pages tagged "gongfu" Wed, 02 Jul 2008 15:54:14 +0000 http://twistedstitches.net/?p=70#comment-3148 [...] bookmarks tagged gongfu How To Brew Tiguanyin saved by 5 others     NataoDoidao bookmarked on 07/02/08 | [...] [...] bookmarks tagged gongfu How To Brew Tiguanyin saved by 5 others     NataoDoidao bookmarked on 07/02/08 | [...]

]]> By: Courtney http://twistedstitches.net/archives/how-to-brew-tiguanyin#comment-3140 Courtney Tue, 27 May 2008 18:36:18 +0000 http://twistedstitches.net/?p=70#comment-3140 Wow! <a href="http://the-leaf.org/" rel="nofollow"><em>The Leaf</em></a> is a wonderful wealth of information! Thanks to your kind nudge, I now know that <em>oxidation</em> and <em>fermentation</em> are not terms to be used interchangeably. Wow! The Leaf is a wonderful wealth of information! Thanks to your kind nudge, I now know that oxidation and fermentation are not terms to be used interchangeably.

]]> By: Jo http://twistedstitches.net/archives/how-to-brew-tiguanyin#comment-3139 Jo Sat, 24 May 2008 23:19:30 +0000 http://twistedstitches.net/?p=70#comment-3139 Yeah, spending the rest of your life exploring tea and its culture won't be a problem, I agree. I guess the recommendation of Bao Zhong (sometimes called Pouchong) is based on your experience with green teas. For bold taste, try some Yan Cha (Wuyi oolongs), their higher oxidized and roasted. Although their closer in flavor to a black tea than to a green, they're very special. I noticed you've used the term <em>fermented</em> in your comment above. Only pu-erh is fermented, all other teas go through oxidation but not fermentation. It's a such a common misnomer, it's hard to change it. Robert J. Heiss just wrote <a href="http://the-leaf.org/issue%202/wp-content/uploads/2008/03/oxidation-fermentation-in-tea-manufacture.pdf" rel="nofollow">a pretty authoritative article</a> on this subject that you might enjoy reading. Jo <a href="http://www.yayateahouse.co.nz" rel="nofollow">Ya-Ya Teahouse</a> Yeah, spending the rest of your life exploring tea and its culture won’t be a problem, I agree.
I guess the recommendation of Bao Zhong (sometimes called Pouchong) is based on your experience with green teas. For bold taste, try some Yan Cha (Wuyi oolongs), their higher oxidized and roasted. Although their closer in flavor to a black tea than to a green, they’re very special.

I noticed you’ve used the term fermented in your comment above. Only pu-erh is fermented, all other teas go through oxidation but not fermentation. It’s a such a common misnomer, it’s hard to change it. Robert J. Heiss just wrote a pretty authoritative article on this subject that you might enjoy reading.

Jo
Ya-Ya Teahouse

]]> By: Courtney http://twistedstitches.net/archives/how-to-brew-tiguanyin#comment-3138 Courtney Sat, 24 May 2008 14:07:29 +0000 http://twistedstitches.net/?p=70#comment-3138 Thanks for the brewing tip, Jo! I'll try short infusions and hotter temps this morning. I have been drinking green teas for so long that I recently decided to expand my palate and have just started experimenting with oolongs and puers. My <a href="http://www.dobratea.com" rel="nofollow">local tea house</a> suggested trying Bao Zhong oolong because it's so lightly <strike>fermented</strike> oxidized. I think I prefer the bold taste of Tiguanyin to Bao Zhong's subtleties, but I admit that I have a long way to go on developing my palate. Thanks for your guidance and suggestions! I think I can easily spend the rest of my life exploring tea and the cultures surrounding it. Thanks for the brewing tip, Jo! I’ll try short infusions and hotter temps this morning.

I have been drinking green teas for so long that I recently decided to expand my palate and have just started experimenting with oolongs and puers. My local tea house suggested trying Bao Zhong oolong because it’s so lightly fermented oxidized. I think I prefer the bold taste of Tiguanyin to Bao Zhong’s subtleties, but I admit that I have a long way to go on developing my palate. Thanks for your guidance and suggestions! I think I can easily spend the rest of my life exploring tea and the cultures surrounding it.

]]> By: Jo http://twistedstitches.net/archives/how-to-brew-tiguanyin#comment-3136 Jo Fri, 23 May 2008 23:14:25 +0000 http://twistedstitches.net/?p=70#comment-3136 Hi there, I saw that you came by our blog and got curious. Nice post and a gorgeous blog. Although 4-6 infusions out of a Ti Guan Yin is about average for average quality leaf, good quality TGY will easily brew 10 infusions. The secret is to keep (especially the first 3-4) infusions very short (i.e. 5-10 sec). You might have to use slightly hotter water than your 85°C, TGY can take near boiling. Jo <a href="http://www.yayateahouse.co.nz" rel="nofollow">Ya-Ya Teahouse</a> BTW, judging by your last.fm panel at the bottom, we have a very similar taste in music :) Hi there,
I saw that you came by our blog and got curious. Nice post and a gorgeous blog.
Although 4-6 infusions out of a Ti Guan Yin is about average for average quality leaf, good quality TGY will easily brew 10 infusions. The secret is to keep (especially the first 3-4) infusions very short (i.e. 5-10 sec). You might have to use slightly hotter water than your 85°C, TGY can take near boiling.

Jo
Ya-Ya Teahouse

BTW, judging by your last.fm panel at the bottom, we have a very similar taste in music :)

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