How Do You Get Rid Of Broken Capillaries On Chest

Series wulong (3) - continued: The use of tea wulong

An addition from the previous article on Taiwanese oolong low roasting. After his writing, I have tried to undermine some of my assumptions. I found a bit hard on the use of the teapot on the teas, or even its minimum size. The big question is: if the zhong allows rendering hyper true aromas and flavors, which is the added value of the teapot? In this article, I try to bring water to the mill, but it is to see as a reflection "aloud." The final selection will be according to the desires of each.

In recent weeks, I just messed up the allocation of my teapots. In particular, I put my Yu Zhu working on Wulong little / not roasted, just to see the difference with my Tozo currently on officiating.

A word about these allocation changes. Before, I was afraid I was doing some quick comparisons between teapots to decide what was best for a family of tea, but not too much "fear" the wrong panties, even the pants off. But basing my opinion on a couple of tastings was actually not a very good idea. I prefer to work several weeks on a category and see if I like it over time. This results in a better understanding of what they give, and also felt that the rule "a teapot per family of tea "is not to be taken literally, at least for land which is not very porous, like this Zhun.

So I tried on my Yu Zhu Gao Shan oolong cha and other not very roasted Taiwan and the result is really interesting. I remember a lot of testing with these teas when I received this teapot. Then, medium thick walls and good temperature resistance pushed me to try other varieties: puerh, Wuyi yan cha. Then I looked for a smaller volume for the latter, because I saw that the dose strongly enough, the boxes were emptied too fast for my taste. And for puerh, I told myself that maybe it was a shame to spend a teapot as good for teas that do not necessarily need a top-level instrument (Zhun old), unlike some Wulong. Anyway ...

What's great about this Yu Zhu is that its form lends itself to all teas. It is a big advantage. His volume of 12 cl is not limiting for Wulong gao shan cha like - if you do not put too much of course - again thanks to its shape.

For my recent tests, I used two different protocols: a relatively small amount of leaves, type 2-2.5g for long infusions (3-4min for starters) and a stronger dosage of 4-5g (2 min .) renderings are interesting.

I think for the first assay performed, the quality of the teapot is less important than the second, even if the correct temperature required to help. The result will be better with a glass teapot or porcelain though.

I wondered why this infusion technique very light ("yin") worked well for gao shan oolong cha and other Taiwanese roasting low. In fact, to think, it's pretty close to the method met for trade teas and often used with a high tea: leaf ratio / low volume and long infusions. This is not an evil: the goal is not to gong fu cha at all costs, but to get the best cup possible to his liking.

In fact, I feel that after a few minutes, a wulong liberates flavors that come some tannins soften a bit steep, able to hide some bitterness, as if we had slightly sweet tea. Of course, a small amount of leaves will limit this phenomenon, which can be unpleasant (not always). We may compare this observation from those mentioned by Thomas in the course of its long infusions for teas rocks and dan cong. This is also after reading his blog I found this explanation. And I think that's the case here.

The Wulong

costs lend themselves particularly well to this technique. I encourage you to try, even with a large teapot. This may be regarded by some as a waste, but you are not obliged either to try your best with Da Yu Ling. A wulong whose freshness is gone and will always be very pleasant at that.

For the second test, about 4-5g for 12cl, we must shorter times, about two minutes to start. It will lower the temperature after the first infusion, if desired. That's what I do, the walls of my teapot is slightly thicker, I do not want to "cook" the leaves. In fact, I leave the kettle from the heat and warms it does after several infusions. The record is a little better, but that is a matter of taste I guess.

I think in this case, the teapot plays a larger role and stands more than gaiwan. Let me explain.

I feel that the teapot is used primarily to go where the zhong can bring. It will extract more power in the aromatic content of the leaves, but will soften the tannins too strong and sometimes unpleasant. While having limits of course. An Upper Limit: pretext to round up, do not hide too many nuances. A lower limit: it will not make any either.

Here, if you put a 4-5g in a fresh oolong zhong and that infuses enough, appear naturally a bitterness that will cover some notes, notes that were not necessarily visible before. Personally, this is a point of frustration because even if the bitterness is spoiling the contents of the cup, one arrives at a concentration of flavors very nice feeling to have "full mouth," that tea n is not flat nor too watery. A (good) tea will be there to help hide the bitterness, to organize all the flavors and then have that feeling more "full" flawless, smooth. This will lead to a different length in the mouth, leaving the sweet time to transform, by eliminating a certain astringency that would have allowed zhong. Note that this reason alone may be preferred to porcelain teapot by some, regardless of dosage.

may also be using this instrument to appear more openly some notes of tea, even using exactly the same settings with a gaiwan. The tea will be less air but rounder.

is finally through it you will get a special texture on the palate, less fluid than the zhong.

So to summarize, there are many ways to prepare these teas: a zhong careful with dosages, dosing in small teapot and infusing length, or by assaying a little more strongly. There are also people who drink them with a very high dose whatever the chosen instrument. Everything is a matter of taste.

In my case, I like the teas "yin" in zhong or tea depending on mood. But deny to experiment with a higher dosage is unfortunate in my opinion.

When I addressed these teas in spring last, I thought they would ask me not too much trouble. I had already played a bit with the porcelain, but not in a teapot. I realized that I was pretentious. Find the right parameters requires time and a good dose of experience is necessary. Get something good is not very difficult. Pick up the subtleties of these teas is a bit more.

So here I am. Your views and experiences of course I'm interested. I wanted a little think about that when I started on this path and return to the use of tea, especially wulong for expenses. There is plenty to dig secrets to break through and many things yet to discover. Nothing replaces experience, and patience.

you soon.

PS: This article is illustrated with photos of my new tea corner, improved version. Thank you to my father for the worst of the accomplishment! The picture quality on it is not extraordinary, but it should improve soon!