Learn more about Wulong tea with my little helper Athena (4.5 years old) in exploring how to prepare Wuyi Da Hong Pao Chinese wulong and Tie Guan Yin Light Chinese oolong using zisha teapots.
In the above video: Today, we’re going to talk about Oolong.
A lot of people don’t know about Oolong. It has been talked about in recent years by a number of celebrities, called the miracle weight loss tea.
We love the taste, regardless of what it can do.
But I certainly can tell you that, especially after a very big meal, especially now its winter, I just almost go autopilot after a meal I’d go for an Oolong.
Whether it is a heavy fermented one or a lightly fermented one, it’s just has got that magical power.
It just makes everything in your tummy dissolve and you’ll feel much better.
So today, we’re going to look at two particular kind of Oolong for the reason that they are actually different looking and different flavor as well.
And we have got an assistant here today, her name is Athena she’s already poke through her head. She’s my daughter and she decided to join us to talk about tea today.
So, If you can, just scoop a little of this out. Just scoop it into the spoon.
What Athena has got here is Da Hong Pao in Chinese, Big Red Robe.
This is a heavy fermented Oolong; you can see the leaves are quite brown, almost like black tea and you will find the taste more similar to black tea.
The other one is called Tie Guan Yin, they’re more beady.
There you see the Wuyi Shui Xian which is long and stripy and then you have Tie Guan Yin which is more beady shape and they’re more tightly twirled.
Tie Guan Yin is a tea that needs a bit more brewing time versus Da Hong Pao, they are long stripy so they actually open up pretty quickly.
So, the lighted jadey colour ones, if you find things like these, they tend to have a lighter taste and these ones are more like black tea like.
Now what we’re going to do is brew this tea.
So, what Athena has actually put in the tea pot is roughly about 1 tablespoon full.
This is a very small tea pot, probably about 180ml. It’s actually a sort of standard tea pot set that Chinese use for making Oolong tea.
And then we have another pot here and again we’re going to put it about a tablespoon for that.
Again this is a small tea pot; they’re pretty similar in size so it’s about 180ml.
So, we’re going to go ahead and pour the hot water in.
I suggest that it must be hot boiling water but just maybe say a minute after it’s finished and switch off from the kettle.
So, we’re going to let that sit.
And briefly talk about this one here, this one here that she just opened is actually the Tie Guan Yin that we just brew in this pot. The leaves have totally exploded.
This bowl is probably about 120ml inside and the leaves have been brew for about 10 minutes so I would say it’s over brewed.
But, what I really wanted to show you is that from these little guys, dry ones, they turned into big full leaves, this is actually what happens with Oolong if you brew them for a long time.
But of course, I don’t actually suggest you brew it this long, this is really not the best way to go about it.
But what I imply is that your first brew, which will be probably done about 3 minutes, will be quite light.
Your second brew, the leaves will open a bit more and then you’ll get a better brew, a better taste of cup of tea.
So, this is a dry one and the way you hold it is by putting your index finger in the middle, pushing it to make a tiny slit in the pot and you go straight down.
Don’t go being unsure just go straight down and that’s nice and clean. This one is a bit bitter because over brewed. It’s got that nice taste but a little bitter.
Anyway, with the other two teas, it’s about 3 minute’s maybe a little less but we’re going to actually just have a look at it.
The leaves are just starting to open. I’m just going to show you how to pour from the tea pot again straight down.
This pot has got a spout that has a slightly curve. So, you can get almost a bit fountain like.
But in most cases, if your tea pot is straighter up and down spout you then want to go a bit straighter like what we were doing a while ago.
This is the stripy one and dark in colour is a Wuyi Shui Xian. This is the lighter fermented ones which you got to like to taste in tea.
This is more black tea like and this is more kind a green tea like.
But, they certainly have their very interesting characteristic when it comes to Oolong.
It’s a little hard to describe but if you like green tea or white tea you’ll probably find Oolong quite easy to get into and I personally encourage you to give it a try.
So, today we go just to show you a little bit of the different kind of Oolong and hope you’ll give it a go especially after meal. Your family will really like it.
Thanks for watching!
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