The first time I tried this, I used a lower water temperature than suggested, because 212 just seemed too high. I wasn’t very fond of the result. I guess they know what they’re doing. :) Now that I’ve used boiling water, I like it. Sweet floral flavor, and the aftertaste lasts a while. I usually like darker oolongs, so this still isn’t a favorite, but for a lighter oolong, it is good.
Preparation
Boiling
3 min, 30 sec
2 tsp
8 OZ / 236 ML
It’s interesting that a lighter oolong can take such a high temperature — our jin xuan is much more delicate, as it only takes about 185 F for it to brew correctly. I’ll have to try this! :)