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Ok, so I tried upping the tea amount and reducing the steep time, and it worked like a charm!
With 2 tsp. / 8 oz. water, I yielded 4 strong cups before the tea started to really weaken. It was great!
Also, on the second and third cup, the buttery flavor really started to come out with the sweetness, and I tasted a good amount of nuttiness in later steepings as well.
Again, this is the best TGY I’ve ever had!
Excellent! I am so glad to hear that those tips worked for you. That buttery saffron sweetness is such an interesting part of the tea that I am delighted to hear that you were able to experience it more fully this time around.
Glad you got to taste the buttery profile of this tea now- it’s one of my favorite parts! Well, along with the key-lime pie after-taste and all the other things..
What are you using to steep? A mug/cup with a steeping basket in it, or a little 8oz teapot, or..? I’m just curious about how the tea stands up covered/uncovered, in different materials, etc. For reference, I usually make this in a covered gaiwan or in an yixing.
I’m using an 8 oz. yixing teapot, so there’s no infuser basket.
However, I’m about to order a 4 oz. Gaiwan for some of the different oolongs I have/want to try.
I started drinking tea in February 2011, so I’d say I’m still pretty new to all this. What with all the flavors and health qualities of tea, I’ve fallen in love with the hobby!
My favorite teas are blacks from China’s Yunnan Province, but as I try more and more oolongs I notice that I’ve got a big taste for Wuyis and Dan Congs.
Columbia, MO
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