1.5 tsp for 300mL water @90C, rinsed, steeped 45 seconds.

I admit it: I’ve never done the super-short steeps on oolongs before. Why? I am greedy. I want all the oolong RIGHT NOW. Sometimes that works for me.

Tonight, what’s working better is a quick steep on this amazing tieguanyin. I am getting much more orchid and fruit than I ever have before, on my greedy Western 4-minute steeps. And cream. Oh, my: this smells like a quangzhou milk oolong. Exquisite.

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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 next spring 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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