1.5 tsp for 325mL water @85C. First steep 4 minutes. Second steep 7 minutes.

Yes, I am steeping these leaves to death. I am making tea by the cup and not by the pot today, and I keep getting distracted.

The second steep really interests me today. Most of the Quangzhou creaminess is gone, soaking out in the first steep. I am left with a liquor almost as sweet and delicate as a Dung Ti but with the creamy scent of a Quangzhou: a lovely surprise after cheating on the first steep and getting extra creaminess.

Much longer a steep and I’d get that bitter leafiness an abused oolong gives up. Second steep liquor is greenish gold. I shouldn’t play like this with such a precious and expensive oolong, but how else do you find out things?

185 °F / 85 °C 4 min, 0 sec

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Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE. New novel this March called THIS MARLOWE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Floral oolong and complex black teas are my favourites.


St John’s, Newfoundland, Canada

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