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The dry leaves are medium-sized (somewhere between Li San sized leaves, and those of smaller oolongs) and tightly-curled, with that nice color mixture of forest and grass green.
Absentmindedly almost drank all of it just now before doing a proper note. It’s definitely a very pleasant sipping tea; very reminiscent of tiekuanyins that I’ve had. Not floral, but warm and smooth. The liquor is an orangeish gold, and has a fair bit of tiny leaf ‘crumbs’ that slipped through the strainer. (I don’t mind those at all, and they collected mostly only in the last cup) It has a smooth mouthfeel and is quite easy to just keep drinking, as it tastes and feels nice, but isn’t so magnificent a tea that I’d feel guilty for just drinking it while doing other things.
Overall very pleasant, but my mind isn’t really blown. I am, however, a fan of the more green and floral oolongs, and this one is just a pleasant, very lightly bakey oolong.

Preparation
185 °F / 85 °C 1 min, 0 sec

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Bio

I live with my paternal family and boyfriend on a small, family-owned alpaca farm in the Pacific Northwest. I’ve been drinking tea, not considering tisanes, since I was relatively small and first allowed caffeine. Here, we are lucky enough to have two lovely, non-chlorinated wells, so I have relatively unlimited access to nice water that doesn’t influence the taste of my tea, and it certainly feels like a privilege. I prepare tea gong fu style, sometimes with an Yixing pot, and sometimes with a small porcelain pot or gaiwan, as that works best for many of my greener oolongs. I love learning, talking about and making tea.
One of my favorite things about making gaoshan oolongs is the focus and care that takse to make them truly shine. If I’m having a rough day, I can sit down and just focus on the time, temperature of the teaware, etc, and it is completely distracting from whatever is upsetting me.
I think that, however, the most fun is in trying new teas (particularly oolongs; they’re just too wonderful) and working with them to learn how to make them taste their best.
I got a job at the island’s tea shop this spring, and enjoy the opportunity to learn and teach about teas, and to taste anything I want of the stock.

Location

Washington State

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