Japanese oolong tea
I’ve just purchased some Japanese oolong tea from Yuuki-Cha. I was wondering if the brewing procedure is the same as Chinese oolong. I know the processing of the leaves maybe different, but is there a marked difference in brewing. One of the teas’ leaves arei needle shaped, the other is full leaved shaped. What would be the best vessel for brewing? Maybe that would depend on the leaf size.
Just curious, what made you choose Japanese ones. What about Korean ?
I’ve been brewing Japanese tea exclusively now for a while and I thought I would look into their oolong next. I’ll be looking into Korean next, any suggestions?
Which Yuuki-Cha oolong did you buy? I tried their Miyazaki Kuchinashi oolong a while back and wasn’t terribly impressed. It’s like a Taiwanese oolong but rougher around the edges.
I would just use a gaiwan or whatever you normally use to brew oolongs. Suggest you start by steeping the way you normally would with Chinese oolongs and then adjusting. Mine had some noticeable bitterness so I couldn’t grandpa steep and had to shorten gongfu steep times.
Thanks for the advice. I guess they’ll be some similarities among oolongs. Maybe the differences will be reflected in their terroirs.
I bought the Organic Miyazaki Kamairicha and the plain Organic Miyazaki. I’ll be brewing them soon and reporting the results.
After 3 infusions the Miyazaki Kuchinashi was quite pleasant with honeysuckle and gardenia notes. There was a sl astringency after the 2nd infusion but that in no way took away from the total experience.
The Miyazaki Kamairicha displayed astringency throughout all 3 infusions. I couldn’t detect anything but grass notes in total. The experience was quite disappointing. Maybe a change in perimeters will correct this. I hope so because leaf aroma before brewing was nice and fragrant.
Sorry to hear the kamairicha didn’t work out. They have four types of Miyazaki kamairicha. Which one did you get?
I’ve had 3 of their Kamairichas and they are al really good. They tend to be less prone to astringency than regular sencha. Mind sharing your steep parameters?
I typically use 2.5-3g for 120ml. I start brewing @ 170 F for 1 minute, gradually increasing temperature to 180 F and steep times by 15-30s.