DigniTea sent over a few samples to me instead of accumulating more teas with the teabox! Completely unnecessary but it seemed like it was more necessary for DigniTea to pass along some teas. So thank you so much! I had to try this one first since the Steepster rating says it’s magic… I went with one teaspoon but I really wish the site had steep instructions.
Steep #1 // 35 min after boiling // 1 1/2 min
Well, I’m not getting magic from this one, sadly. It doesn’t taste much like milk oolong… not even really strong enough for any of the usual oolong flavors. It’s so light! So vaguely oolong. I must have steeped it wrong. It’s good but if it’s the best oolong on Steepster it should have a ton more flavor… any flavor.
Steep #2 // 30 min after boiling // 2 min
This cup is much the same as the last – not much flavor! Sadly, I think I’ll be the one lowering the rating on this one.
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I’ve only brewed this one western style and had thoughts similar to yours. It’s a decent enough oolong so when I want an oolong, I enjoy it. However, I did not discover the buttery and sweet notes mentioned by many. I attributed it to my “easier” western brew rather than gongfu. Sometimes I wonder if extremely positive reviews don’t just set us up for a bit of disappointment.
Sadly, it doesn’t even have an average/typical oolong flavor to me, let alone the flavor of a highest rated oolong, so I can’t help but be disappointed. I appreciated trying it though!
I definitely get buttered popcorn from this one but I wish it had more of an oolong twang, if that makes sense.
Hi Tea Sipper – please clarify what you mean by “30 min after boiling”? Thanks!
I don’t have a temperature setting electric kettle, so I just let the water boil to 212, it shuts off, then I wait until it cools enough for whichever tea I’m drinking – 30 minutes for green tea, white, sometimes oolongs.
Waiting 30 minutes should get the water around 180 degrees if I’m making sense.
Probably let the water cool for 30 minutes after it finished boiling before infusing?
And buttered popcorn! That sounds great.
I think it is possible your water is way too cool for best oolong results. Milk Oolong is recommended at 195F. In a nutshell, if your kettle is anything like mine your first infusion may have been at 170F or lower. If your vessel was not pre-warmed, even cooler.
I tested water temperatures using the method you describe – bring to full rolling boil (212F) and wait. Room temperature of about 70F.
Kettle: Bonavita 1L Electric. A solid and relatively thick-walled stainless simple boiler (not variable temp), filled to the top.
Measurement: NSF TruTemp digital, probe dangled in the center of the kettle through one of the holes in the cover. The kettle remained covered throughout.
min 0 212 degrees F
min 2 208
min 4 205
min 6 200
min 9 197
min 10 195
min 15 190
min 20 185
min 25 180
min 30 176
min 35 171
min 40 166
Ah! Thank you so much for this. I know that I don’t have the same kettle as this one, but this is extremely helpful in getting an idea how fast water cools. I don’t have the tools (thermometer) to do this. I have one teaspoon left of this oolong, and within the next couple of days I will retry it. I’ve definitely been using water that has cooled too long.
No problem. I really think careful control of temperature, time, and leaf to water ratio will blow open your results and enjoyment. This tea, for example should be brewed at 195 using 1tsp dry leaf per 8oz of filtered water. Even remarkable teas can taste flat without care.
You have 1,000+ tasting notes. You have EARNED a thermometer, if not a variable temp kettle!
haha! Well now I’m thinking those tasting notes aren’t even accurate. But they will be more accurate now. I’ll try this one again soon!
I’ve only brewed this one western style and had thoughts similar to yours. It’s a decent enough oolong so when I want an oolong, I enjoy it. However, I did not discover the buttery and sweet notes mentioned by many. I attributed it to my “easier” western brew rather than gongfu. Sometimes I wonder if extremely positive reviews don’t just set us up for a bit of disappointment.
Sadly, it doesn’t even have an average/typical oolong flavor to me, let alone the flavor of a highest rated oolong, so I can’t help but be disappointed. I appreciated trying it though!
I definitely get buttered popcorn from this one but I wish it had more of an oolong twang, if that makes sense.
Hi Tea Sipper – please clarify what you mean by “30 min after boiling”? Thanks!
I don’t have a temperature setting electric kettle, so I just let the water boil to 212, it shuts off, then I wait until it cools enough for whichever tea I’m drinking – 30 minutes for green tea, white, sometimes oolongs.
Waiting 30 minutes should get the water around 180 degrees if I’m making sense.
Probably let the water cool for 30 minutes after it finished boiling before infusing?
And buttered popcorn! That sounds great.
I think it is possible your water is way too cool for best oolong results. Milk Oolong is recommended at 195F. In a nutshell, if your kettle is anything like mine your first infusion may have been at 170F or lower. If your vessel was not pre-warmed, even cooler.
I tested water temperatures using the method you describe – bring to full rolling boil (212F) and wait. Room temperature of about 70F.
Kettle: Bonavita 1L Electric. A solid and relatively thick-walled stainless simple boiler (not variable temp), filled to the top.
Measurement: NSF TruTemp digital, probe dangled in the center of the kettle through one of the holes in the cover. The kettle remained covered throughout.
min 0 212 degrees F
min 2 208
min 4 205
min 6 200
min 9 197
min 10 195
min 15 190
min 20 185
min 25 180
min 30 176
min 35 171
min 40 166
Ah! Thank you so much for this. I know that I don’t have the same kettle as this one, but this is extremely helpful in getting an idea how fast water cools. I don’t have the tools (thermometer) to do this. I have one teaspoon left of this oolong, and within the next couple of days I will retry it. I’ve definitely been using water that has cooled too long.
No problem. I really think careful control of temperature, time, and leaf to water ratio will blow open your results and enjoyment. This tea, for example should be brewed at 195 using 1tsp dry leaf per 8oz of filtered water. Even remarkable teas can taste flat without care.
You have 1,000+ tasting notes. You have EARNED a thermometer, if not a variable temp kettle!
haha! Well now I’m thinking those tasting notes aren’t even accurate. But they will be more accurate now. I’ll try this one again soon!