Hi everyone. I'm getting into a major Anxi / tieguanyin phase, and I've been having some issues with weird grassy tastes. It might be that I've bought crappy tea, but I want to make sure. So, I was wondering: what temperature water does everyone use for greenish tieguanyin?
Thanks in advance.
Alex
Maybe you should try roasting it a bit. In my experience, a toaster oven a bit below 200F can fix the grassiness in under an hour.
/Lew
I think boiling or very close is good for the rinse or first infusion to open the leaves, then maybe a little cooler later (or pour on the side or lid of the brewing vessel if you're too lazy to wait).
If you're getting really grassy notes, you might be able to make it taste a little better with cooler water.
wHi Alex, you mentioned light roasted. Are you sure it is even roasted? The grassy note present seems 2 point otherwise. The tea might be baked at the last stage 2 dry off the water content in the leaves, but roasting it would change its note 2 deep floral with a light roast.
1stly, do you use a gaiwan or a clay teapot to brew it? I suggest a porcelain gaiwan. 2ndly, how much leaves do you use? I suggest just enough 2 cover the base 3rdly, bring the water temperature 2 85c & no higher 4thly, pour the water from the side of the gaiwan 2 3/4 full 5thly, leave the gaiwan open till you are ready 2 pour itHopefully this gives you a better brew, or you can store the tea away & taste it again in about 6 months' time...
Kevo
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.