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This is the first oolong that I have really enjoyed.
It starts off a touch watery, but then quickly slides into a slightly fruity taste; the cup moves on to a light-bodied, toasted grain mid-range, and finishes with a slight sesame aftertaste. This tea is smooth and light.
Dry, its leaves are dark, full, and twisted. They are very long. The liquor is a light, golden brown. I drank it without sugar or milk.
Water temp: waaaaayyyy hot!!! Let’s talk about oolongs… whole other way of doing things. Not at all like black teas. You can get many infusions from a good oolong if you treat it with gentle respect. Each infusion will be different from the previous one. Oolongs are poets’ teas, because the idea is that a poet will sit in solitary contemplation for hours, pen at the ready, re-infusing one set of leaves again and again… and derive poetic thoughts from the shape-shifting infusions.
Try doing several SHORTER (i.e., 2-3 min) infusions at about 180°F. Go down to the Opera canteen kitchen, use the insta-hot tap, that’s 180°F (“coffee temp”). See what you think of your oolongs then… I bet you anything they taste SWEETER. Please report back on findings, Captain.
I tried this tea last night at a lower temprature, and it was divine. I really like this Oolong, and look forward to finding some from another source. I will try multiple infusions this week and see how they do me. :)
I am from Atlanta, Georgia, and I used to live in Japan. I love tea. Indian blacks are my favorite, though I am learning a lot about Chinese greens and, ultimately, I love all tea.
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