90

Boy howdy do I love Formosan oolongs.

Roasty, toasty, with no sharpness, bitterness, astringency or anything to slow you down. This is the stuff you gulp in a dim sum house and then leave the pot with the lid up on the edge of the table and make dagger eyes at people until they fill it again because you just can’t stop drinking it.

I have this pipe dream of creating the ultimate tea blend with some subtle balance of fermented pu-erh, lapsang, Formosan oolong and Yunnan golden.

Maybe someday.

Preparation
190 °F / 87 °C 4 min, 0 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

Bio

I am rarely, if ever, active here. But I do return from time to time to talk about a very special tea I’ve come across.

You can hear the music I compose here:
http://jimjohnmarks.bandcamp.com

I have a chapter in this book of popular philosophy
http://amzn.com/0812697316

I blog about cooking here https://dungeonsandkitchens.wordpress.com

I blog about composing music and gardening here
http://jimjohnmarks.wordpress.com

Location

Houston, TX

Website

http://jimjohnmarks.wordpress...