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Thank you LiberTEAS for this terrific sample!

I’m guessing this one is charcoal roasted at a higher temperature. There is a lot of toasty notes that leaves me reminiscent of Houji-Cha. This may be partially because of my slightly higher than recommended brewing temperature; but is very enjoyable none-the-less.

Most of these tightly wound pellets are 40-60% larger than several of my most recent oolong tastings. This is very nice, because you still have plenty of unfurling action on your other infusions.

The overall cup is smooth, little astringency and gives you quite a rush of warm energy. It proves to be the perfect cup of choice for this early evening.

I will certainly be trying this one at multiple steepings, and am interested in finding if the sweeter notes emerge at a slightly lower water temperature.

Edit:

Ok, this go around I lowered the water temp by 10 degrees and found the sweeter and slightly milder side of this tea. You can still taste the toastiness, but now the cup evolves into a tad more complex.

Preparation
195 °F / 90 °C 3 min, 0 sec

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I’m a southern boy that relocated to the Mid-West that has an intense love for high quality loose leaf tea! This is no doubt, a passion I intend to enjoy and pursue for the rest of my life! I love the art of tea, and the expression of it’s culture in each cup.

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http://southern-sips.blogspot.com/

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Typically, I’m a straight tea and loose-leaf type of drinker. Black teas (especially Taiwanese blacks), Greener Oolong and Sheng Pu-erhs are top on my list!

Don’t get me wrong though, I do like me some darker, roasted oolongs, shu puerhs, greens and whites are a must as well!

I guess the only way to get the bigger picture is to start with that I love tea. Almost all traditional teas are welcomed, and I have been know to try a few flavored or blended teas.

Location

Mid-West USA

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