Alishan

I had this yesterday, but I think I used way too little leaf. I’ll have to do better next time before I rate this. I can’t really detect much of interest from these leaves, actually, but I’m hoping to be proved wrong next time I try this. The pouches were no doubt meant to be used all at once. I did discover one useful thing though. I have a bamboo lid that also acts as a stand for my strainer in between steeps. Last week, I had a really spicy chai and the spicy flavor soaked right into the porous bamboo. My second steep of this tea was quite cinnamon-y. At first I was impressed that this oolong could have such a natural cinnamon flavor. But I was suspicious because I did not taste spice of any sort in the first brewing. Then I made the connection. The wet steeper basket had spent a good hour or more soaking up the chai flavor from my bamboo lid. argh! How do I get the spicy flavor out! I need a stainless steel lid. :( On the plus side, cinnamon oolong is tasty!

Thanks for your generous sample Allison!

The last of the samples from allisontsui and unfortunately this one’s crushed too :( There are maybe a dozen discernible rolled leaves, stems and the rest dust. After rinsing and discarding some of the thin mush I wasn’t left with much material to brew with so I did a slightly longer steep than usual (for me) though not long enough to allow the fine bits of leaf to turn bitter.

It’s actually a very nice oolong. It feels very cool and marine like, not fishy or salty mind you, but like cool ocean air making its way through a dark evergreen forest. And theres a nice lingering cool and creamy aftertaste. Very pleasant indeed.