I’m brewing this Gongfu style. This is a pretty strongly roasted oolong. In fact, it is so heavily roasted that the flavor reminds me of Houjicha. I don’t taste anything distinctly “oolong” about it, or maybe there’s the subtlest hint of flowers in the background. Compared to most other rolled oolongs I’ve tried, this one overbrews quite easily. It has a bit of a drying, astringent finish only two or three infusions in, and as dry as it leaves my mouth feeling, I’m not too compelled to do a fourth infusion. I will anyway, for the sake of curiosity…
The fourth infusion seems to have really lost flavor for the most part. I’m not getting much out of it, but it is still really dry feeling in the mouth, and has a bitter finish like orange blossom tea.
Other than the first infusion, I didn’t enjoy this tea at all. The first infusion was great and reminded me of some of the better Houjicha I’ve had, but after that there were some astringent and sour qualities that were so overwhelming to me I didn’t really feel compelled to try to describe the subtleties. It’s not that I don’t like the roasted flavors this tea has… it’s just that I’ve had lots of other teas that have similar roasted flavors without all the biting qualities of this one, so to me… I wouldn’t revisit this tea.
Flavors: Astringent, Roasted