We had two blind taste tests today to distinguish types of tea. In the first one, I failed horribly: mistaking an oolong (Baochong) for a white tea because it was so light, and thinking that a green tea (Lu Shan)…
Usually, for bar use at tea houses, glass pots are for white and green teas, yixing brown ones are for oolong, and others for black and puers. The reason: not to mix up the flavors, as yixing pots are known…
Today we did three kinds of Chinese oolong, all of which are rinsed and steeped in 205F water. A little bit of background on oolong: they are 20-80% oxidized (as compared to green tea which is not oxidized at all,…