Lack of flavour in my gong-fu brewing
I’ve found that the most aromatic and enjoyable stage of the gong-fu process is smelling the dry leaves and that the wet leaves and actual drinking of the tea are much less flavoursome than the dry tea. Am I doing something wrong, or do other people think this too? I was using oolong with boiling water and I was steeping for long enough, but the flavours just aren’t coming across in the liquor. Maybe my water is too hard?
Let me know if you have any solutions, or if this is typical of gong-fu brewing. Thanks!
Could be how you’re brewing it or could be the tea itself. Some teas have amazing aroma but so-so flavor.
What kind of oolong and what are your steeping parameters (leaf/water ratio, temperature, steep time, etc.)?
The taste of tea can be a pretty subjectal thing for each person. It depends on what you are used to. To tell the truth, I was shocked when I first came to China and visited a tea taster party. It occurred to me that the original tea doesn’t taste the same as americans, and the flavor is usually more complicated but weaker. And it is also beautiful, just very unusual. I suggest you try another kind of tea; maybe this one doesn’t fit you. You can check the different kinds of tea on https://professionalteataster.com/ and find the ones that fit you more.
My hubby and I can’t stand each other, as he likes strong black and I like green original chinese teas like yours. There’s a possibility that another person would assume the tea you’re talking about good
I’m relatively new to tea but am having an opposite experience. The dry leaves are fainter and the aroma comes alive when I add the warm to hot water. Some of my teas about bowl me over with flavor making it hard to tell what I am tasting and me wondering if I’ve used too much tea. Some of mine, the green and white ones in particular, are much more subtle.
Login or sign up to leave a comment.