95

This review is from the Autumn 2013 crop.

I’ve steeped this Western style and it was good but did not blow me away. So I broke out the gaiwan and used the parameters on Verdant’s web page. ZOMG! It’s like a completely different tea :)

My palate is too uneducated to do complete justice to this tea. To mangle an old phrase, I don’t know much about oolongs, but I know what I like. And I really liked this!

Intense in the early steeps. I perceived the initial flavors as a super-intense loquat, but Verdant calls it “tart cherry and juicy nectarines”. OK, I guess I could also call it that. Also got a hint of cloves in the first steep and distinct cinnamon in the aftertaste throughout the middle ones. Stone fruits in the retro-nasal and sweetness in the cooling cup. Citrus notes emerged at the end.

I took this through 16 steeps over three and a half hours, and it was an incredible ride. I remembered seeing an email a week or so ago from Verdant that it was back in stock, so I headed over there to order some more. Oh noes! They’re out :(

Well I have enough for a few more sessions so I will sip it sparingly until the new harvest arrives.

Preparation
4 g 3 OZ / 100 ML
TheTeaFairy

«I don’t know much about oolongs, but I know what I like.» The beauty with tea is no one needs to be an expert to appreciate it :-)
Isn’t it amazing how you can achieve different results just by changing brewing methods/vessels?

TeaExplorer

TheTeaFairy: Isn’t it amazing how you can achieve different results just by changing brewing methods/vessels?
Absolutely, yes!

With many teas I can usually pick out notes in a Western cup that are isolated or magnified in the gaiwan. This tea, however, took me completely by surprise. Flavors came bursting out during Gong Fu that I never detected in the Western cup.

I’ve also noticed a slight difference when using the same parameters on a given tea but switching between a Gong Fu pot (Kamjove type) and a gaiwan.

And so, less than a year into this incredible journey, all I know is that I truly know nothing. And I’m OK with that :)

SimpliciTEA

Great story about how changing the brewing parameters made a huge difference. I think I got this tea as a free sample last time I ordered from them (over a year ago), and I remember thinking I wasn’t impressed with it. But, I must have brewed it Western style, as I didn’t have a gaiwan then. Sixteen steepings, huh? Amazing!

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TheTeaFairy

«I don’t know much about oolongs, but I know what I like.» The beauty with tea is no one needs to be an expert to appreciate it :-)
Isn’t it amazing how you can achieve different results just by changing brewing methods/vessels?

TeaExplorer

TheTeaFairy: Isn’t it amazing how you can achieve different results just by changing brewing methods/vessels?
Absolutely, yes!

With many teas I can usually pick out notes in a Western cup that are isolated or magnified in the gaiwan. This tea, however, took me completely by surprise. Flavors came bursting out during Gong Fu that I never detected in the Western cup.

I’ve also noticed a slight difference when using the same parameters on a given tea but switching between a Gong Fu pot (Kamjove type) and a gaiwan.

And so, less than a year into this incredible journey, all I know is that I truly know nothing. And I’m OK with that :)

SimpliciTEA

Great story about how changing the brewing parameters made a huge difference. I think I got this tea as a free sample last time I ordered from them (over a year ago), and I remember thinking I wasn’t impressed with it. But, I must have brewed it Western style, as I didn’t have a gaiwan then. Sixteen steepings, huh? Amazing!

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Fond of Puerh (raw and ripe), Yunnan Blacks, Oolongs. Occasionally drink Assam, Darjeeling, Keemun. Not a fan of flavored teas.

Taking a break from swapping for a while. The generosity of the Steepsterites has overwhelmed me, so now I need to focus on drinking what I have.

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