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Yesterday’s drinking of this tea was performed at a tea shop, where I reinfused the same leaves five times in a two cup pot (gong fu style…or an attempt at such with the amount of leaves I was given). Right before leaving the shop, I took a three cup to-go cup and dumped the leaves into it, filling it with hot water and letting it steep. When I got home, I put the cup into the refrigerator, and this morning I have a nice cup of chilled tea that is quite tasty. Cheers!
The flavor is incredibly floral, even from the very beginning. In some ways, it is reminiscent of a very floral Ti Kwan Yin. For a roasted oolong, the roast flavor is not too heavy. Smooth drinking and infinitely sippable. 30 second infusions. Very resteepable.
Delicious breakfast tea.
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Brought this and my tea-ware to school with me today. This is such a nice oolong. It’s my standard go to tea, especially when I’m working.
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Dry leaves are fragrant with the smell of cocoa and have a fresh, roasted aroma to them. Very dark colour to the leaves. First steeping produces a cup that smells a bit like hojicha, but has a very light and smooth flavour, with a light brown liquor. Second cup is darker, almost nearer to the colour of a black tea. Also has quite an earthy taste to it. Deep, rich, and still very mellow with some chocolate notes to it. Second steeping of the leaves gave me a cup that carries much more of the roasted flavour. Almost too much. Definitely not using so many leaves next time. the normal teaspoon of leaves is too much for the small cast iron pot.
This was good.
