From: Rainy - 04 Jul 2008, 00:28
I usually make oolongs in a regular way,
using a large 3-cup pot and 1-2 steeps, in
fact, mostly just one steep, exactly like
I prepare greens and whites. It's far more
convenient for me because my kitchen
is not very suitable for elaborate gong-fuing
and even if I use an electric kettle the whole
thing takes a long time, about an hour, give
or take.
When...
8 Posts. Last post send by: Rainy - Friday 04 Jul