OK, so this is another roasted oolong. It is less coffeeish than the Butiki one I had yesterday, but now I’m starting to think I won’t be a fan of roasted oolongs. I’m not sure the smoky, toasted flavor is one I really want in my tea.

It was smooth, non-astringent, and flavorful. But, the flavor was largely the above-mentioned smoky, burnt thing. I was planning a second infusion, but didn’t get there because I just wasn’t in the mood for more of that flavor.

Again, not rating this because I’m working on a firm opinion about this type of tea. So far, I’m feeling it’s not for me.

Really want to find an oolong that’s oxidized as much as this one, but not roasted. Please comment if you know a good one! Then again, maybe that doesn’t exist. I’ll have to do some research into whether all highly oxidized oolongs are also roasted. Hmmm…

Preparation
180 °F / 82 °C 2 min, 0 sec

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I happily reside in Park Slope, Brooklyn with my husband, our baby son, and our dog. I teach over 40 piano students per week at my home studio and created “Fundamental Keys”, a classical piano method book and video series.

My husband and I are vegan and have been for about 8 years. We are enjoying bringing up our little one in the vegan tradition!

I went through a major tea phase some years ago (2006-2009) and had quite a collection and tasted hundreds of varieties. Then I went off caffeine when I decided to have a baby, and after he was born I got into a nasty coffee habit. Now I’ve come back to tea, thank goodness. I’m finding my tastes have changed quite a bit since my first go at tea fanaticism. Really enjoying some of the amazing and deliciously complex teas I’ve learned about through Steepster!

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Brooklyn

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http://about.me/rachelj

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