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.
