My tea making process

[ChefBoyRG54]

2 more oolong. Iron monk on left, cassia on right. See the links I posted previously that discuss these.

All oolong are unique while many other teas are from same leaves but determined by processing, fermentation, oxidation etc.

And here's an interesting note. I've been asked what red tea is. I know it's black tea but now found confirmation that it's just translation

 

[ChefBoyRG54]

Dog shit

 

[ChefBoyRG54]

2 different greens I got in Beijing. Used to be greener, but couple years old now.

They use a cup of hot water and just put leaves right in cup and drink while it steeps, never removing leaves.

 

[ChefBoyRG54]

Oolong

 

[squaresoft]

you're outta control buddy thats too much tea. maybe you should start a store...

 

[ChefBoyRG54]

you're outta control buddy thats too much tea. maybe you should start a store...

Then I'd have to pay tea tax

 

[ChefBoyRG54]

Trying to kill the coffee habit. Can't handle the heartburn...

Oolong today

 

[davewittwer]

Ryan,

Just a couple questions for you as i delve deeper into the tea trance.

First off, why do you rinse? Is it just ritual or is there science or at least a reason behind it?
Second, are you heating in that pot and then adding the tea or is that just a steeping vessel?

Just hit up the CoOp next door, think i'll have some Lapsang Souchong this afternoon.

 

[ChefBoyRG54]

Ryan,

Just a couple questions for you as i delve deeper into the tea trance.

First off, why do you rinse? Is it just ritual or is there science or at least a reason behind it?
Second, are you heating in that pot and then adding the tea or is that just a steeping vessel?

Just hit up the CoOp next door, think i'll have some Lapsang Souchong this afternoon.

The rinsing is to clean the leaves since it's unknown how they are handled in china. Does it do anything? I don't know, but it's the way I was taught.

The pot shown above is just for steeping. I heat in a boiler at work then poor into pot for steeping