Unfortunately, I can’t really write a full tasting note here, because I don’t have ANY CLUE what temperature I brewed this to. I was too impatient to cool my Zojirushi and too wary of overheating the leaves to chance it, so I added room-temperature water to water I had cooled slightly in a glass…goodness only knows what temperature it was. It sort of breaks my heart that I may have under-done it, but I’m hoping that just means I can get another really good steep out of it.
I’ve mentioned before that I really dislike overdone flavored teas. They frighten me. They tend toward artificiality. Strong flavors in tea make me wary.
Nevertheless, I spent a good minute and a half standing in my kitchen, huffing the smell that came out of the sampler bag and thinking…oh my god, it’s like someone vaporized macaroons. It really is. The buttery quality of the oolong and the coconut make me feel like I’m sipping on subtle macaroons, without the heaviness in the mouth that would come from all of that sugar (and without the heaviness in my a** that would come from the same thing, heh).
I’ve never had pouchong before, but I’ve already mentioned this week that I think I’m a huge fan of oolongs, generally — the bready, starchy, buttery, chewy and delicious sort — and this tea is managing to combine that allure with coconut. It’s oolong and coconut, but it’s also macaroons and buttered kettlecorn.
This one is going on my shopping list. I’ll grant you it’s probably not the sort of thing I could drink 24/7, but I could see myself drinking it often. It’s the kind of tea that makes me want to plan a menu and throw a dinner party.