Bana Tea’s Jade Buddha Da Hong Pao [Episode 133]

Comments

6 responses to “Bana Tea’s Jade Buddha Da Hong Pao [Episode 133]”

1. 

   Doug

   November 24, 2015

   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.

   Reply
   1. 

      brian

      November 25, 2015

      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

      Reply
      1. 

         James

         December 31, 2015

         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

         Reply
   2. 

      James

      December 31, 2015

      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

      Reply
2. 

   Richard

   November 26, 2015

   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.

   Reply
   1. 

      James

      December 31, 2015

      Hi Richard,

      Yes indeed. I agree in all respects. Rushing to drink these really isn’t the greatest idea!

      Cheers,
      -James

      Reply

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