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I've found Chinese Oolongs to be insanely easy to brew if you use a temperature controlled kettle and set a timer. English black teas are even easier. I had an

I've found Chinese Oolongs to be insanely easy to brew if you use a temperature controlled kettle and set a timer. English black teas are even easier. I had an Earl Grey last night that survived being forgotten for 10 minutes while I was chatting. Side note: I've managed to duplicate the flavor of regular lipton by brewing Bai Hao for about an hour and then reheating it in a microwave. (I didn't brew it that long on purpose.)

Shenglong 15y ago
Side note: I've managed to duplicate the flavor of regular lipton by brewing Bai Hao for about an hour and then reheating it in a microwave. (I didn't brew it that long on purpose.) The white tea? Wow. Anyway, yes. A more fragile tea is probably a 5+ year aged raw puh-er, as a good example! I still can't brew mine properly. =(
- epochwolf 15y ago
  No, I have a Bai Hao oolong. (Unless it's mislabeled :)
  - Dove 15y ago
    The label applies to both. The white: http://www.teaspring.com/Bai-Hao-Yin-Zhen.asp http://www.teaspring.com/Bai-Hao-Yin-Zhen.asp The oolong: http://www.teaspring.com/Bai-Hao-Oolong.asp http://www.teaspring.com/Bai-Hao-Oolong.asp I believe, though I don't speak chinese, that Bai Hao refers to the varietal, while the tea class has to do with when it's harvested and how it's processed. Those teas are both really strong examples of the respective classes, but are otherwise totally different.
Dove 15y ago
Side note: I've managed to duplicate the flavor of regular lipton by brewing Bai Hao for about an hour and then reheating it in a microwave. Hahaha! That sounds about right. I've had your standard western tea product only a handful of times in the last few years. Each time I've come away surprised by how impotent and un-tea-like it was. It took me a couple of years to develop a taste for the flavors in good tea; I go back to the regular stuff, and find it surprising that all the subtlety is missing. When you look at how it's made, the tea you get in the grocery store is analogous to hot dogs: broken pieces, leftover dust, dried out old bits with all of the potent oils and interest gone. If you're just lookin' for a meal, hot dogs will do ya, but don't let me hear you go comparing them to steak. Though they do make some high quality tea bags these days. I've never seen them in a grocery store, though. Good tea bags have whole tea leaves in them, not dust. And a serious giveaway is that they're HUGE -- tea doesn't give you the right flavor if it doesn't have at least a coffee mug worth of space to unfurl in.

Shenglong 15y ago

Side note: I've managed to duplicate the flavor of regular lipton by brewing Bai Hao for about an hour and then reheating it in a microwave. (I didn't brew it that long on purpose.) The white tea? Wow. Anyway, yes. A more fragile tea is probably a 5+ year aged raw puh-er, as a good example! I still can't brew mine properly. =(

epochwolf 15y ago
No, I have a Bai Hao oolong. (Unless it's mislabeled :)
- Dove 15y ago
  The label applies to both. The white: http://www.teaspring.com/Bai-Hao-Yin-Zhen.asp http://www.teaspring.com/Bai-Hao-Yin-Zhen.asp The oolong: http://www.teaspring.com/Bai-Hao-Oolong.asp http://www.teaspring.com/Bai-Hao-Oolong.asp I believe, though I don't speak chinese, that Bai Hao refers to the varietal, while the tea class has to do with when it's harvested and how it's processed. Those teas are both really strong examples of the respective classes, but are otherwise totally different.

Dove 15y ago

Side note: I've managed to duplicate the flavor of regular lipton by brewing Bai Hao for about an hour and then reheating it in a microwave. Hahaha! That sounds about right. I've had your standard western tea product only a handful of times in the last few years. Each time I've come away surprised by how impotent and un-tea-like it was. It took me a couple of years to develop a taste for the flavors in good tea; I go back to the regular stuff, and find it surprising that all the subtlety is missing. When you look at how it's made, the tea you get in the grocery store is analogous to hot dogs: broken pieces, leftover dust, dried out old bits with all of the potent oils and interest gone. If you're just lookin' for a meal, hot dogs will do ya, but don't let me hear you go comparing them to steak. Though they do make some high quality tea bags these days. I've never seen them in a grocery store, though. Good tea bags have whole tea leaves in them, not dust. And a serious giveaway is that they're HUGE -- tea doesn't give you the right flavor if it doesn't have at least a coffee mug worth of space to unfurl in.