This is actually the second “Monkey Picked” oolong I’ve had. The first didn’t impress me much, but this had a lot going for it. First off, it was the green kind of oolong. I tend to prefer those (with the exception of some charcoal-roasted varieties), and second, it had me on scent – a milky aroma with a floral bite. Those same traits translated to taste. However, if I was to steep again, I’d probably do so for another minute. It was very light the first time around, reminding me of a Bai Mu Dan. Thankfully the flavor was robust enough to compensate.
Monkey Picked (Ma Liu Mie)
A competition grade Tieguanyin Oolong from the An Xi Region of Fujian Province. Our supplier for this tea is well-known for his craftmanship. This tea is lightly oxidized, leaves show shades of green and hints of brown. As the leaves steep, they unfurl and show a serration on their edges as they release a honey–colored liquor with an orchid–like flavor that will linger. Briefly rinse the leaves to awaken them, then steep in water at 185–200 degrees for one minute and taste. This Oolong is very rich and will steep multiple times as the leaves release their complex flavors.