1.5 tsp for 300mL water @ 85C, steeped three minutes thirty seconds Western style, drunk bare.
I’m not a fan of dark oolongs. It was low-quality, dusty dark oolongs made with too-hot water that scared me off this entire group of tea for years. Stale Formosa, scalded, is just nasty.
I’m in love with Verdant, though, and I’m really excited about the Laoshan teas, so hey, I’ll try the Laoshan Roasted Oolong.
I’ve had it for several days, though, procrastinating, instead getting tea-drunk on the tieguanyin. (Look! Look! Three steeps and still beautiful, ah ha ha ha ha!)
Did I make it too strong? I expect so.
It’s got a lovely toasted barley taste, even some butter notes, and the scent reminds me of wild Yunnan, but there’s also a … what, cooked note? Roasted, I suppose. But it’s flat to me, flat and almost burnt. The dry winey finish is confusing me.
I think this one’s wasted on me, or I made a mess of it. Back to the Iron Goddess of Mercy I go.