80 Tasting Notes
Starting the week out right with some shou pu (deja vu).
I’m really enjoying this cup. I didn’t used to think very highly of this tea, but it’s tasting really good today. Very toasty, sort of like a hojicha with an obviously high amount of oxidation. Used 4 level tsp in my 14oz Yixing pot. Water just off boiling, went for 2 1/2, and I’ll try again for around 3 minutes.
I stole some of this out of Dale’s desk to compare with the Keemun Special Grade I drank a few days ago. Tastes very similar to me, I guess I just don’t have the refined palette that Dale does. Or maybe he’s full of crap.
Nice sheng, slightly astringent but not overpowering. A tiny bit smoky in the first infusions, but it mellows out. Keeping the steeps relatively short. Used 6g of leaf in a 6oz Yixing pot. One 10s rinse followed by a minute rest and went 15s, 10s, and up from there.
My only complaint is that the tuo cha is so tightly compressed. I decimated most of the leaves trying to pry them off.
Certainly the best Formosa Oolong I’ve had (although I do have a Tung Ting Jade here still yet to try). This one’s very lightly oxidized, almost like a green tea but still with the floral Oolong character. I used 3 heaping tsp in my 14 oz. Yixing pot, and I’m on the first steep of hopefully 3 at around 2, 2:30, 3:00 and water at 195ish. Can’t wait for the next infusions.
I was actually disappointed by the second and third steep – neither of them had very much character at all. Mostly like Oolong scented water. I may not have used enough leaf.
Love the Keemun, good first cup of the day.
Starting the week out right with some shou pu.
This is probably the best oolong I’ve had (although I’ve admittedly only had a few). I got 3 good steeps at like 2:30, 2:45, 3:00 minutes with 195 degree water. Tastes a lot like a ti kuan yin but a bit lighter and even a bit sweeter.
Just got this in an order from SpecialTeas and I’m really enjoying it. I taste a little chocolate, some maltiness and very slight smokiness. Great for my first cup of the day.