78

I tried brewing this two different ways today, in a porcelain gaiwan and a terracotta clay teapot; I’ve always found a bitter taste to (most) oolongs, and a friend suggested I try brewing them in clay to reduce that, which I think works, but I’ve not tested side-by-side with the same tea ’til now.

Gaiwan-Brewed
3g-4g in a gaiwan using 95C water at about 30 seconds per steep. I re-infused the leaves about five times, and both my housemate and I tasted the liquor of each infusion. He found it pleasant, mild and sweetly vegetal; I found it mouth-puckeringly, nose-wrinkling bitter, and getting worse with each infusion until I couldn’t drink any more of it.

Clay Teapot-Brewed
7g in 500ml of 95C water in a terracotta clay teapot, 5-minute steeps for 3 infusions. Again, my housemate and I shared the liquor. This time we both found it mildly grassy with a pleasant sweetness, a faint earthy undertone, and a slightly spicy aftertaste. The final infusion was brighter and milder than earlier steeps, and it had lost the earthy undertone entirely.

I’m rating this tea on my clay-brewed experience of it because the extreme bitterness is something I seem to get with a lot of porcelain/glass brewed oolongs, and which most people don’t seem to find (or at least not to the same extent).

Brewed to my own peculiar tastes, this is an oolong I’d drink day-to-day; it’s not astonishingly captivating, but it’s nicely refreshing with mild flavours.

Preparation
205 °F / 96 °C 5 min, 0 sec

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