Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

baroness

King Hsuan Oolong

Recommended Posts

I picked up a 'tin' (round tube with two vacuum-packed bricks within) of JustMake King Hsuan Oolong, a semi-fermented formosa tea recently. The literature included the chart below, with suggested amounts of leaf and steeping times. However, there is no indication of the amount of WATER.

Any ideas?

teachartsmall copy.jpg

Share this post


Link to post
Share on other sites

I wouldn't put too much stock in brewing directions of this sort, whether or not volume of water is included. Looks like this is a Jin Xuan style oolong.

These amounts of tea are fairly small to do so many infusions. What size brewing vessel are you planning on using for this tea?

Share this post


Link to post
Share on other sites

It's somewhat standard to use a heaping tsp. of the tea to 6-8 oz, of water. I usually steep for 3-5 minutes or until the color is what I like.

Share this post


Link to post
Share on other sites

It's somewhat standard to use a heaping tsp. of the tea to 6-8 oz, of water. I usually steep for 3-5 minutes or until the color is what I like.

Measuring tea by volume is difficult, because tea varies so much in terms of shape, leaf size, etc. Given that this is an oolong which is probably in a tight fist / ball shape, generic "one-size-fits-all" brewing instructions may not work that well. And with larger, more wire-shaped teas, using a heaping tsp will not give nearly enough leaf, even if brewing western style (less leaf, longer infusion times).

If I had to guess, I would say that the instructions are probably for about 100 ml of water.

Share this post


Link to post
Share on other sites

I brewed my first pot 'western' style - 9 grams/2 rounded tsp. of leaves to about 450 ml of water for 4 min.

The leaves were green and indeed in a tight fist shape when dry, but almost fully opened during steeping.

The liquor was pale but very aromatic. Delicious!!! tea, with floral notes and a slight toasty base. Now I can see why the booklet included times for multiple infusions. I'll try that soon.

According to their literature, this is a fairly new tea:

"King Hsuan, also named Formosa Tea No. Twelve, is one of the revolutionary new varieties of tea plants formulated in 1981. It has become famous for its uniquely smooth, sweet, fragrant flavor married with a traditional refreshing aroma. It has a cool, silky texture. Semi-fermented and unscented, King Hsuan draws and extraordinary refreshing flavor. It is masterful integration of modern cultivation and nature."

I'm impressed with the quality/price ratio and will most likely try other teas of this brand.

Share this post


Link to post
Share on other sites

Richard, I found them in a local Asian supermarket. No matter where I shop, I check out the tea department!

BTW, I re-steeped the leaves that I'd used 'western' style and found the second steeping wonderful as well.

So, I picked up their Tung Ding and another package of the King Hsuan. I'll be looking for the rest of their line.

Share this post


Link to post
Share on other sites

That's a pretty cool line of teas. I agree with the brewing instructions also. The 1st steep needs up to 1.5 min in some cases for the leaves to fully open.

A very short second steep allows the subtleties of Oolong's to be fully displayed.

Share this post


Link to post
Share on other sites

I know, it's an old thread, but the internet is timeless...

 

First of all I'm pretty sure the amount of water is simply a cup. A quarter of a chinese tea spoon is pretty much a western spoonful. This way it makes total sense, based on what I learned from a taiwanese business friend who introduced me to taiwanese and chinese oolong teas. I use a gaiwan rather that ixing because you can flush it right out in a few seconds. Also I can use an enamelled gaiwan for more than one tea type.  

 

The steeping instructions are what the manufacturer believes is best to really enjoy all the subtleties and different faces of the tea. I would start to experiment after I practiced that recommendation at least a dozen times, to get to know the tea. I would recommend to use boiling water only for the first steep and about 95°C for the followings. 

 

As to the tea, I found it a better asian food shop in Hamburg, and thought that at this price (EUR 12 for two bags of 90 gr)  you couldn't find a decent King Hsuan, so my first approach was like with an everyday tea: starting with 80°C and getting down to 70-75. Not that bad. Only then I unfolded the brochure in the caddy to find the instructions posted above. Read like the instructions for a high class tea and in my opinion it is. It's not royal grade, but really excellent. I am really looking forward to other teas from that line.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
      Even though I would like to change the situation, the winter is coming. Sooner or later there will be sharp winds, frost and unpleasant moisture. I don't know how you like to warm up at home, but on the first cold day I dust off my home recipe for hot and yummy winter teas.

      You can use my recipe or come up with your own proposals for fiery mixtures. Only one thing should be the same: your favourite tea must be strong and hot.

      Ingredients (for 2 teas)
      Raspberry-orange
      8 cloves
      a piece of cinnamon
      2 grains of cardamom
      4 slices of orange
      2 teaspoons of honey
      your favourite tea
      50ml of raspberry juice or 30ml of raspberry juice and 30ml of raspberry liqueur
      Add 4 of the cloves, cinnamon and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of orange with honey. Add the raspberry juice or a mixture of juice and liqueur to the tea. Next add the honey with orange. Mix it in. Decorate the tea with the rest of the cloves and orange.

      Lemon-ginger
      8 cloves
      3 slices of fresh ginger
      2 grains of cardamom
      50ml of ginger syrup or 30ml of ginger syrup and 30ml of ginger-lemon liqueur
      4 slices of lemon
      2 teaspoons of honey
      Add 4 of the cloves, ginger and cardamom to some water and boil for a while to release their flavour and aroma. Remove the seasoning and brew the tea with this water. Crush two slices of lemon with honey. Add the ginger syrup or mixture of syrup and liqueur to the tea. Next add honey with lemon. Mix it in. Decorate the tea with the rest of the cloves and lemon.

      Enjoy your drink!

    • By Hezo541
      My friend sent me some Chinese tea called Songxiang tea. 
      Has anybody drunk this kind of tea? It's the first time I've heard of this tea.

  • Recently Browsing   0 members

    No registered users viewing this page.

×