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80

The shape of these rolled oolong leaves was reminiscent of an Alishan oolong I once had – small, compacted clumps of leaf. They carry quite a vegetal smell, almost more like a green tea than an oolong. I started out by steeping two teaspoons of leaves in two cups of water for three minutes.This resulted in somewhat of a weak brew, so I put the leaves back in for another minute or so (I like my oolongs stronger).

This completed brew is delightful. Light and creamy oolong scent with just a hint of that original vegetal strength with a bit of peppery smell too. The liquor is a very bright and clear light brown, and the taste….ooooh my. Light and soft, it caresses the tongue while still putting out moderately bold flavours including floral, vegetal, and peppery notes all wrapped into one tasty package. If this oolong went to school, it would be said that it was a very well-rounded individual, as this is a very well-rounded tea, encompassing a variety of different flavours that all serve to complement each other.

The second steep brought out the floral notes in the tea to a much fuller extent. The taste overall mellowed out a lot and brought out a bit more of the vegetal side as well. I could easily see this tea going for at least one or two more steepings. I really enjoyed this tea, and am giving it an 80/100 on my personal enjoyment scale.

Preparation
205 °F / 96 °C 4 min, 0 sec

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Bio

“I love trading tea and trying new teas. My favourites are oolong (mainly Chinese) and pu’erh.
Will gladly talk all day about tea.”

The above was my bio when I joined five years ago, and I felt it needed to be updated. I still love pu’erh, though I have begun to take preference toward cooked, shou. Oolongs are certainly still a go-to tea for me, but I have expanded my horizons to begin including greens and blacks based upon the weather and how I am feeling.

Still more than glad to talk about tea – anytime, anywhere, anyplace.
Additionally, if fountain pens, books, music, or computers are on the discussion list…

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