Tea from Taiwan - tips for my tips
 

My parents were given some tea from Taiwan and briefly instructed to make it in an unfamiliar way.

I was hoping someone here could give me some advice on how to get the best from it.

The tea is green and looks like gun powder tea (it hasn't been smoked at all) definite hint of cinnamon in the brewed aroma.

The instructions were to pour hot water onto the tea, drain this off and then pour water on the tea a second time and drink from this brew.

So the questions are:

Should the water I use be at boiling point on both occasions?
How long do I need to steep the tea on both occasions?

What's the optimum amount of tea to water?

Anything else I should know?

(I'm familiar with how to make different kinds of Japanese and 'English' teas, I'm just clueless as to how it really is done in China/Taiwan)

Thanks

Generally green tea should taste better if made at a lower temperature, whereas fermented teas (such as "English" tea and Oolong tea) should taste better if you use water that has just boiled.

You mention that your tea is green ... but I am wondering if it might be a very lightly fermented oolong. (Taiwan is famous for Oolong teas - and they come in many varieties - from the lightly fermented spring oolong all the way to nearly "black" heavily fermented oolong). Certainly Oolong is usually drunk in the way that you describe. You can get five or six good infusions from one pot - and the first infusion is usually thrown away.

Steeping time - The colour for some oolong teas can be very light, like "straw," so you shouldn't necessarily expect it to become a colour like Japanese green tea. (Of course, yours might be different). Try a short steeping time at first. If you don't get enough flavour, then leave the next infusion for longer... until you get a bitter taste, and then you've gone too far.

[I recently had some mainland oolong which had been imported into Japan. (I think it was called "stone tea" and in ancient times it was reserved for nobility). I was surprised to be told that I should drink it from the first infusion. The people who gave it to me told me that the "tradition" of throwing away the first infusion was because of pesticides, whereas the "stone tea" was organic... Not sure if I believe that.]

Thanks very much for that jib71.

You're quite right, there is nothing to say that the tea is green, a presumption on my part. What comes out is straw coloured, and now that you've mentioned it, the sweet cinnamon 'flavour'/fragrance could be from a very light fermentation.

The front of the pack (the box) has 4 characters which in Japanese share meanings for (an abrevation of) Africa - Ri (the measurement) - Mountain - Tea.
Inside, on the pack itself, the same characters are used alongside three others: High - Mountain - Tea (which is much more straightforward :D ).

I'll continue experimenting.

In Singapore round 1 is calling 'washing' the tea leaves, which makes a bit more sense -- after all the processing tea has gone through before it gets in your pot, dipping it in water isn't going to magically remove any pesticide residue, but it will do a better job of getting rid of any dust and dirt that may have accumulated along the way. Also, the first time around the tea is usually not steeped, it really is just "washed" with the hot water poured in and out almost immediately.

阿里山茶

Arisancha in Japanese - likely pronounced somewhat differently in Chinese.

Searching Google, I found that it's a type of oolong tea grown at high altitude. So try it with very hot water (98 degrees celcius). Steep for a short time. Throw away the first lot (but check out the aroma). And then drink from the second infusion.

"Alishan" or Mt. Ali in Chinese. Of course, it's your tea now, so you should drink it however it comes out tasting good to you.... Still, the local way is to fill a very small teapot about 2/3 full of the leaves (yes, a lot), use very hot water (just off from boiling) which is poured out almost immediately. Then pour in water for the second time. Given the amount to tea leaves, it should take just a few seconds to be strong enough to drink (this part especially is adjusted to taste). But the tea leaves are left in the pot for several more infusions--easily 4-5 more times at least, though the leaves may be steeped a little longer in each case. I find this produces quite a buzz. Enjoy! It's good tea.

There are many methods to making tea. Right or wrong, do what works for you. You can buy a fancy set and go through the full motion of making, serving and appreciating the tea. This site has anything you could want or need, it also has specific instructions on how to make and serve various types of tea.

However, I find the tea tastes great if you put some of the leaves in a coffee cup and put hot water over it. Adjust the strength of the tea by using more or less leaves. You can drink several cups of tea from one infusion.

I will be in Taipei next week and hope to bring home some good Oolong and Green Tea.

FT is a great thing. I set up a good trip, looked up a good tailor in Hong Kong, found the best hotel in Honolulu and was looking for something to do in Taipei.

Any recs for Taiwan Oolong teas? My better half told me they're good but didn't care to elaborate...

The best way I found to buy tea is to go to a tea shop. They will be more than happy to make some for you to try. The various teas have a wide range in flavors, so the best way is to taste what you are getting.

Ask at your hotel's front desk, I am sure there will be a shop close by.

I agree. A good tea shop will have many, many teas and will sit down with you and let you try some until you find what you like.

In the end, it's all what you like. I have had very very expensive teas which I thought tasted terrible, and I have had moderate priced teas that have been some of my favorites. Many teas (pu erh comes to mind) are really in the eye of the beholder and can be an acquired taste.

Mrs. Jib71 is the tea fanatic in this house. I just try whatever she's brewing... and she usually has at least one variety of oolong, one jasmine, one puer ready to go at any one time. (her version of "one burbon, one scotch, one beer," since she can't tolerate alcohol at all).

As for Oolong - We have just finished a big tin of Taiwanese Spring Tea. (Came in a yellow tin - only produced in the spring). It was very light and easy to drink. Almost like green tea. Quite pleasant. Now we are making progress on a very expensive batch of mainland Chinese "stone tea," which has a somewhat stronger flavour and darker colour - but not "bitter." I'm not sure that it's worth the premium at which it is sold Japan. Perhaps much cheaper in China. I also quite like the "bitter tasting" oolongs and puer tea... but YMMV.

(BTW - If you can find Puer tea in its "vintage" form. (ie. 50+ year old) you will taste something quite refined with almost none of the unpleasant "dull metalic thud on the tongue" of many Puer teas. Worth seeking out.)

I would agree with the previous posters that you should visit a shop and try a few teas until you can identify something that suits you.

I am so impressed!!!

Well done jib71 and taipeipeter!
It is Mt. Ali High Mountain Tea, and I believe that it is Oolong.

The tea has been dried into little dark green pellets (looks like the green gun powder tea which I have from Fortnum & Mason, but tastes much sweeter and is far more fragrant) and these pellets expand into lush elongated leaves - suggesting they were picked in spring time (a heaped teaspoon is enough to almost fill my small terracotta teapot with the expanded leaves, so it’s not so difficult to fill the pot to two thirds as suggested.)

Not only do I know how to brew it now, thanks to you guys, I’ve also learnt a little more about tea from Taiwan. Definitely something I need to learn a lot more about. Perhaps I should begin by calling Taiwan Taipei from now own. Please excuse me! (EDIT: nope, Taipei is the capital)

And this is certainly a tea I can wholeheartedly recommend.

Laplap

Let me know if you need anymore as I am flying back to UK every month and can easy mail some to you.

You should try the heather tea its gorgeous.

This is why I love this forum. Bravo, everyone. I have nothing to contribute on this subject (actually, I do know a great place for tea in Singapore) but have thoroughly enjoyed reading your discussion.

salute - chefdg1

And would said place be Tea Chapter, by any chance? ;)