Happy New Year (or New Year’s Eve, depending)!
Man, this is good! Today I finally worked up the courage to try the five second steep, gongfu method, in my measuring glass. When I made it yesterday using my wonky method it felt like the oolong was jumping from one flavour profile to the next in a chaotic array. This allowed me to taste all of the transitional stages, slowly, step by step. This is simply magical.
I let my mother smell the wet leaves and her reaction was in the negative but then I pleaded her to take a sip of the first steep, and also the fourth one, I think (when the finish became delicious). She told me it was smooth and like drinking a fine eighteen year old scotch. A positive reaction.
I haven’t kept track of how many times I’ve steeped this; I’m just enjoying the transformation of the flavours. It started out malty smooth, had a stage that tasted and smelled like fruit jam, and is now on a buttery, creamy, honey stage. I’m not getting anywhere near as much of that “roasted rice/genmaicha” flavour as I did yesterday. Where did it go?
I don’t have a gaiwan or a device to measure grams but I can do this! Yummy oolong, although I think I still prefer the greener ones.