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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.

Michelle Butler Hallett

Guys, help me out. What am I missing here?

Michelle Butler Hallett

I started out enjoying this … it’s been a strange cup.

Starfevre

The directions for Western brewing call for boiling water, 1 tsp per cup and 1.5 minutes. Maybe try it again like that?

Michelle Butler Hallett

The shorter time makes a lot of sense, but I admit, I hesitate to use boiling water on an oolong. I’ll try it, though.

Starfevre

I was kinda wary of the boiling water too, but I just made some and oolongs aren’t really my thing but I think it turned out okay. It’s hasn’t turned ‘bad’ or anything with the treatment.

Bonnie

One thing I’ve learned with Verdant is to follow their website instructions even if it goes against everything you’ve been doing. After that, do as you will. My scoffing tea friends don’t scoff any longer. They scratch they’re heads and obey.

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Comments

Michelle Butler Hallett

Guys, help me out. What am I missing here?

Michelle Butler Hallett

I started out enjoying this … it’s been a strange cup.

Starfevre

The directions for Western brewing call for boiling water, 1 tsp per cup and 1.5 minutes. Maybe try it again like that?

Michelle Butler Hallett

The shorter time makes a lot of sense, but I admit, I hesitate to use boiling water on an oolong. I’ll try it, though.

Starfevre

I was kinda wary of the boiling water too, but I just made some and oolongs aren’t really my thing but I think it turned out okay. It’s hasn’t turned ‘bad’ or anything with the treatment.

Bonnie

One thing I’ve learned with Verdant is to follow their website instructions even if it goes against everything you’ve been doing. After that, do as you will. My scoffing tea friends don’t scoff any longer. They scratch they’re heads and obey.

Login or sign up to leave a comment.

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Bio

Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Oolongs and blacks are my favourites.

Location

St John’s, Newfoundland, Canada

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