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I prepared this tea at work in a porcelain gaiwan.

This is a beautiful, twisted green tea of forest green and dark emerald. Aroma is heavy, but not thick. It smells of a green, light oolong and portends of a grassy or vegetal liquor.

Steeping #1 (45s @ 175F/79C)
The leaves are awake, but not open.
Very light, cheery green liquor. Its aroma is floral, with some grassiness, though nothing like a grassy green tea.
The flavor is surprisingly wonderful. Floral, not grassy, with a hint of creaminess on the tongue, like an authentic Jin Xuan. It’s really very good, and I’m looking forward to the second steeping.

Steeping #2 (45s @ 175F/79C)
The leaves are somewhat open at theis point. The color is perhaps slightly greener, but barely. The aroma is more floral and really clear, despite my having painted my nails this morning and can still smell them this evening.
The flavor is rich and stronger than #1, with no astringency at all. Creaminess is somewhat more present.

Steeping #3 (45s @ 175F/79C)
Some of the leaves are now fully open. The color is nearly the same, but just starting to be more yellow than green. The aroma is now rather faint. The flavor is still much more than the smell suggests. The creaminess is gone- I believe the tea peaked at the second steeping. It’s still very drinkable, but getting pretty faint.

Preparation
175 °F / 79 °C 0 min, 45 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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