Additional notes: I’m trying this one again with much different parameters. I know when I tried this years ago I definitely let the water cool much longer. I wanted to try it the way I steep Teavivre’s oolongs. This one is still very tasty! It seems some green oolongs do very well with boiling water. All of the steeps were very full flavored and never bitter or astringent. A lovely standard oolong.
Two teaspoons (for mug)// just boiled // rinse // 1 min // 2 min // 3 min
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I have read that with green teas the reason for low temperatures is that you want to extract sweet amino acids in the tea without extracting the tannin, but with oolongs, their signature sweetness and flavor actually comes from polyphenols (tannin is one of them), which require a higher temperature to release, so you can still get pretty good results even at boiling temperatures.
The melting point of tannin is 175F, I’ve read.
Interesting!
I have read that with green teas the reason for low temperatures is that you want to extract sweet amino acids in the tea without extracting the tannin, but with oolongs, their signature sweetness and flavor actually comes from polyphenols (tannin is one of them), which require a higher temperature to release, so you can still get pretty good results even at boiling temperatures.
The melting point of tannin is 175F, I’ve read.
Interesting!