This is my second tea from Nepali Tea Traders, and after the sucess of yesterday’s session, I am very excited to try this Oolong. I used near boiling water for the first infusion, and let it steep for 15 seconds. The resulting tea is the color of lighter caramel, not nearly as dark as the picture, but it still tastes very much like caramel. The mouthfeel of the tea is almost like a yancha, but it’s a little bit silky as well, and the aftertaste is also much like a yancha: Mineral sensation on tongue ad roof of mouth witgh a slight metalic tingle. So far, this is an very pleasant Oolong, and I can’t wait to see what the third steep will taste like.
AFter 3 false starts, here’s my notes on the second infusion. I used cooler water, and let it settp for 10 seocnds. Teh result is silky, not mineral-smooth like the last infusion. Also, the tea is even sweeter, but has become a bit hard to describe. Finally, the aftertaste sees the texture transition from silky in to a mineral/metalic smoothness. Honestly, I was really surprised by this tea, which is always a plus. On top of these things, there are subtle fruity note throughout the taste, a halmark of Himalayan teas in my experience. Kudos to the artisans who made this, they really made something special here.
There was sa third infusion, but I had to go out for a whbile, and I accidnetally deleted my notes about it by closing the notepad window. Oops. Anyway, the fourth was cancled due to being so late, and I do need to get up before noon, so I’m going to have to cut this one short. I promise that I’ll have a more substantive review next time I make this tea.