I think it’s been a while since I’ve had a Taiwanese oolong. I’d almost forgotten how delicate they were! Gongfu style brewing with a mason jar, strainer, and mug, since I’m too lazy to pull out my yixing (which I’ve sort of been using for black teas, anyway).
Very light and smooth, with almost no astringency. Has a slightly creamy or buttery mouthfeel. Sort of like velvet? I should probably brush up on my texture descriptors. Sweet, a tiny bit vegetal, also with a slight floral hint. Sort of reminds me of a mix of tieguanyin and jin xuan oolongs, but it’s been a while since I’ve had a tieguanyin so I can’t be certain.
Gosh, I need to get back to drinking more oolongs! But I should probably deal with my exploding tea trunk, first…