Here is a topic that interests me. There are many kinds of wulong, each having its own characteristics. The reports may be radically different depending on the chosen method of infusion: dose, utensil temperature.
I keep telling me that there is no rule, unique flavor achieved through a precise formula of parameters meet. It depends on the desired aesthetic choice at a time "t" conditioning method to use. But just yesterday, try again in a tea differently than I had ever entered and relegated to a category "bof bof" I managed to get a liquor extraordinary. There are some basic rules for each tea that it is better to enter my mind, at least to find something pleasant to her own taste buds.
I'll list a few categories of wulong story comment on my impressions. Feel free to bring your personal experience. It interests me greatly.
Wuyi Yanchi (rock tea):
A lot of different things can be read / heard about how to infuse these teas. It seems that where it is designed, it is drunk in large quantity with a zhong leaves and very short times and boiling water.
French Bloggers often use in harsh land and abroad Zhun then we see a lot of enthusiasts using land more flexible Zisha. In an attempt to see the difference, I bought a small purple clay teapot to see, to experiment.
So I think it is appropriate to distinguish between wuyi Yanchi little roasted and those who are many. For the former, the use of a Zhun I like a lot, with a good ratio of leaves (capacity in Cl halved in grams) and short times on the first infusion (20-30 seconds), then frankly long as that 'appears the mineral aspect, usually around the 3rd or 4th infusion. I also like to prepare them zhong, when I want to tickle my taste buds, the liquor is less round, less "nice." In my case, so it is my old Yixing (Yu Zhu) the gaiwan (model flared to accommodate the large leaves of this tea.)
I do not generally like teas too rocky to very roasted. This aspect diluted coffee "bothers me, being a fan instead of ristretto in general. That said, with a teapot Zisha, this is not the same. This is partially erased to focus on the fruit. I must admit that philosophically, ie one aspect of tea is erased my discomfort. Why buy a cup of tea if that's not the whole stream?
I think that this land may yet be a good thing to get the teas that have flaws, especially those with roasting was not well controlled, which is not the case with wuyi Yanchi (and other teas) that I frequent in general. But I still have many tests to be done in this direction.
Dan Cong:
I project myself sometimes in a few years and oddly I find myself frequently not to drink a lot of pu-er but a lot of wulong costs and Dan Cong. What a treat! They have it all: the intoxicating scents, tastes varied and intense, excellent durability. Only problem: A certain difficulty of preparation. I do that addressing this family but I feel we will get along very well and for a long time.
I prepare my only Dan Cong Zhong, flared for my model that leaves open without too many constraints. In general, it's pretty linear: 4 grams per 10 cl. Dosed less (by pushing more) is often a source of disappointment for me. I've never tried to put more leaves. I started short (15-20 seconds) and let me wear the fragrances used by the cover zhong. I do not grow more than that, mainly because I have almost as Dan Cong floral and I think the concentrated liquor which causes mixing blurs the light notes. This is not like those with more fruity.
I tried the other day a tea house dedicated to the 3 teas: Lin Guo Xian, some familiar. The test was done with a Baye Dan Cong 2, both rich and not too expensive. The result was dazzling. I sometimes tried Dan Cong tea and always showed taste "cooked" which spoiled everything. Here is clear, clear, round, aromatically precise, beautifully "orchestrated" to borrow a term used by the author of Blackteapot. The aftertaste is good, the tea grown in spring. And it can grow without interference aromas. Some notes certainly go by the wayside, but this did not seem to me evident in the tasting. I'll try again one day with Dan Cong flowers, we'll see. But I was amazed ...
I will return to this point about this family.
Wulong expenses not or only slightly roasted, high mountain or Wenshan Baozhong:
For these teas, I have not spent time with tea happens to the ankle of a zhong. It is surely. I imagine in hard ground, walls very thin, with a shape height, size rather comfortable ... and very expensive. I love these teas for their intoxicating scents, their airy. I realize it's a personal aesthetic choice. Many also drink the tea in a teapot with the greatest happiness. For me, it's zhong. I will try anyway to see regular tea. Recently, I redid the test and my Yang Wen Ji Kyusu Shimizu Ken. I always prefer porcelain.
Wulong said honeyed, slightly to moderately roasted Oolong Qizhong:
These are my favorites of the moment. And yet I am unable to determine a method of tea preparation, especially with my Yang Wen Ji where should I adjust my settings, the results are still too uneven. But it does not delay. Meanwhile, 4 grams zhong always do the trick. No timer. Right now, I am. I push far enough teas, perfumes cover of zhong and especially the color of the liquor to me as landmarks. I like to forget. A good honey will always be good regardless of the infusion time. A roasted baozhong (Qizhong Oolong) provide a nice development, a pay to the other. This is really a mouthful of honey.
To be continued for those.
Wulong very roasted:
I have not a lot of teas in this family, but I'll find. My reference is the roasted Tie Guan Yin Stéphane. It is this tea that I mentioned in the introduction as a revelation. It will still take me a lot of experience to speak. I just point out that my test zhong was amazing with this tea (4gr/10cl.) Dried leaves gaiwan feel the warm bananas and infusions outbreaks are very rich aromatically. My tests in a teapot I had not much enthusiasm but I might be poorly measured leaves. More ...
A word about wulong highly oxidized, Oriental Beauty:
For Oriental Beauty, I love them both in long infusions in large teapot in gong fu cha. I find that the Yang Wen Ji suits them particularly well: in moderately advanced infusions, this teapot deprives them this side a little sickening that sometimes emerge.
That's where I am. I have no doubt that will change my practices. But it's also good to set my opinions of the moment so you can return it in some time with more experience. Feel free to give your impressions and personal methods.
you soon!
PS: This post is illustrated with photographs taken during a tasting of a Shan Lin Shi Stéphane home from spring 2009. From ordering the 2010 version, I revisited at this time to appreciate the difference when he arrives.
Here I have tried for the first time in my Kyusu. The result was not optimum as the earth has drunk some flavors. However I will try again with baozhong: half full, the form will be more adapted to their leaves than those rolled flat.
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