A Yancha from Bana Tea. This is a fun drink from Linda Louie and a nice change of pace from all the pu’erh we’ve been quaffing!
Bana Tea’s Jade Buddha Da Hong Pao [Episode 133]
Comments
6 responses to “Bana Tea’s Jade Buddha Da Hong Pao [Episode 133]”
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I understand the motivation behind doing a rinse of pu-erhs but do you also find it necessary for Wuyi oolongs? Seems like you would be losing a chunk of the flavor. I don’t drink much oolong so I’m just curious.
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Personal preference. I rinse; I think rehydrating the leaves briefly helps bring out more flavor in the first brew. But lots of people don’t rinse oolongs and might just steep the first infusion for a little longer. Sometimes I do this, but I usually rinse
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Hi Brian,
Thanks for chiming in.. There’s some good insight here.. Lots of small nuance that you can use pending how the brewer wants to do it.
Cheers,
-James
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Hi Doug,
Good question and to be honest I’ve never had a great answer in response to the long rinse Denny sometimes gives. I asked him that question in the latest episode (Tea from Vietnam). His answer was basically that it helps round out the brews and create more consistency.
Hope that helps!
Cheers,
-James
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A two year old such as this can evolve a lot in 5 or 6 months. Some of my lighter-roast Yancha from 2013 are starting to get really good right now.
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Hi Richard,
Yes indeed. I agree in all respects. Rushing to drink these really isn’t the greatest idea!
Cheers,
-James
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