Iron Goddess oolong. I never remember how to spell the Chinese in English. (Google) Tie Guan Yin -- I should have written TGY. Sorry. The various spellings in English can be Ti Guan Yi and a few others.
snipped-for-privacy@4ax.com/4/05
08: snipped-for-privacy@askme.now[Michael] [Mydnight] [Michael] Yes, I know you meant centigrade. I was saying it's too high, of course IMO. Worth experimenting downward to see if you can pull more out of the tea. [Michael] [Mydnight] [Michael] That makes sense. Only the freshest, newest LJ's are amenable to such treatment, if at all. In general, to my mind, the more nuance from aroma through aftertaste, the better.
Michael
Rebecca snipped-for-privacy@news.verizon.net1/4/05
08: snipped-for-privacy@NOHarvestverizon.net
Which teas were you comparing? The smokey overtone could be charcoal? I wonder. BTW, regarding your post, I understand you meant just below boiling.
Michael
Agree with Michael that many stated brewing temps are too high for greens. Especially startling to see printed instructions from Ito En and other Japanese suppliers, who should know better, to brew their senchas from ca. 175 to 212. I have seen this often enough that I wonder if some Japanese prefer the bite that emerges at these temps. Could it be traditional?
I also agree that some senchas can be beguiling at very low temps, even room temp, but I'm not often willing to spare the long brewing times, myself. Some, I think, take a long time to develop even at 140-150.
Joe Kubera
It's ok for sencha because it has such a pronounced fresh blended taste, but some of the other greens, I've always been told 'just before boiling' is the way to go.
hm.
Mydnight
-------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.
The can says Biluochun Tea
I've put it up at
sorry, i didn't see you say it before. i'm losing it. heh.
it says bilouchun in chinese too.
Mydnight
-------------------- thus then i turn me from my countries light, to dwell in the solemn shades of an endless night.
Well, now I know that only a very fresh bilouchun is worth trying again.
Did test brewing of it against the LG -- probably more an astringency to the bilouchun than smokiness, still I don't like it as well as either LG I have here.
One advantage of the tea samples is that they're not 250 grams worth of not quite that great a tea.
I think there's more than one tradition, and in one of them, bitterness isn't considered a problem at all. Think of matcha, after all.
These days, I tend to brew senchas with a very light touch, no more than a minute for the first steep at 140F. The first steep tends to be, well, light, but then the second steep, poured off immediately, can be brilliant, and the third, just as swift, nearly as good as the second.
/Lew
Hi Lew--I think you or Michael had alluded to these fast steeps before, but I have often wondered: do you raise the water temp for those successive steeps, or keep it low?
Thanks,
Jennifer
The Laughing RatkSUCd.1296$% snipped-for-privacy@newsread2.news.atl.earthlink.net1/5/05
11: snipped-for-privacy@earthlink.net
keep it low.
Michael is my leader.
/Lew
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