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

1. Doug says:

   November 24, 2015 at 8:20 pm

   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
   • brian says:

     November 25, 2015 at 10:26 pm

     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
     • James says:

       December 31, 2015 at 4:43 am

       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
   • James says:

     December 31, 2015 at 4:42 am

     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 says:

   November 26, 2015 at 2:17 pm

   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
   • James says:

     December 31, 2015 at 4:45 am

     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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