Ordered more tea 🙄 #teaRabbitHole

(Focus on Japanese Sencha and Taiwanese Oolong with light to medium oxidation)

Today’s Tea: Formosa Honey Oolong Gui Fei

Brewed 7g in ~180ml for 60 sec @ 95 degrees. Following infusions will be shorter.

It has a higher oxidation of around 75%. Tea looks quite dark after 1 min. It promised a sweet honey flavor introduced by gras hoppers biting the leaf and therefor stopping growth of leaf and intensifying sweet honey flavors.

#tea #teaRabbitHole #teaNoob @tea

Today’s Tea: Formosa Honey Oolong Gui Fei

Brewed 7g in ~180ml for 60 sec @ 95 degrees. Following infusions will be shorter.

It has a higher oxidation of around 75%. Tea looks quite dark after 1 min. It promised a sweet honey flavor introduced by gras hoppers biting the leaf and therefor stopping growth of leaf and intensifying sweet honey flavors.

#tea #teaRabbitHole #teaNoob @tea

Today’s Tea: Formosa Hualien Chike High Mountain Qingxin Premium

Brewed 5.8 g in ~180ml for 45 sec @ 95 degrees. Following infusions will be shorter.

Very light oxidation. Creamy, sweet and some floral flavours.

#tea #teaRabbitHole #teaNoob @tea

Today’s Tea: Formosa Hualien Chike High Mountain Qingxin Premium

Brewed 5.8 g in ~180ml for 45 sec @ 95 degrees. Following infusions will be shorter.

Very light oxidation. Creamy, sweet and some floral flavours.

#tea #teaRabbitHole #teaNoob @tea

Todays Tea: Formosa Amber Oolong

1. Infusions 6.5g in ~160ml @ 95° C for 50 sec. It's always nice to watch how the leaves are expanding during infusion. Following infusions a little bit shorter.

Hard to describe. But I really like this on. There is a lot going on. I was promised many infusions from those leaves. Lets see...

#tea #teaRabbitHole #teaNoob @tea

I'm glad I haven't fallen down the #teaPotRabbitHole.... yet. I mean, look at them... aren't they cute. #Yixin #kyusu #gaiwan #Shiboridashi #tea

(I always try to add #teaRabbitHole, for people to filter)

Today’s Tea: Fujian Mao Feng

Dry leaves have some weird but nice smell to it. Maybe pineapple?

Brewed 3.5 g in 200ml for 30 sec @ 70 degrees. Very soft taste. Second infusion should be a little bit longer.. [a few moments later] Second Infusion showed some nice fresh and fruity notes. I guess next time I would go with even more leaves..

#tea #teaRabbitHole #teaNoob @tea

I have another question: I find different statements about caffeine levels in teas. Is there a general rule? How does the second/third brew effect caffein levels of my cup of tea?

#tea #teaRabbitHole #teaNoob @tea

Little did I know about tea processing.. But apparently its always the same plant, processing decides which type of tea you get...

https://en.wikipedia.org/wiki/Tea_processing

#tea #teaRabbitHole #teaNoob

#teaRabbitHole

Oh wow.. there is a lot of myth around Milk(y) Oolong. Some say it is a tea from Jin Xuan cultivar (Taiwan #12) from Taiwan. No added aroma. High altitude. Some point out that especially Milk Oolongs from China are with aroma. Some say it's fermented with lactic acids. Some are explaining the tea leafs are bathed in milk or steamed with milk. Some say this whole milk thing is a myth. Weird...

@42GB

Ah. Dangerous to approach the #tearabbithole it is!

#teaRabbitHole

Tea - after water the most popular beverage in the world.

It's very fascinating. Did you know that clay of your tea pot is reacting with your brew? Seems also there is the right teapot for every tea. Damn, I must have been living under a rock all these years 😂.

I really like the ceremony part of it. It gives me meditation vibes. Would love to discover this more.

Teas that sounded interesting to me: Milky Oolong and riped Pu-Erh.