85

I was really excited to try this tea, since I’d never tried an aged oolong. Also, it’s pretty weird to drink something that’s older than I am. I guess you could say I have a bit of a “thing” about old/vintage things. There’s a kind of power/stateliness to things that have been tucked away for years, that have been held and used by people years ago.
Not that this tea is THAT old, but for a tea it certainly is. :)

Dry leaves: The dry leaves have a bold, musky aroma of roasted chestnut, hickory, and musk. The leaves are small, dark, and silky and looking; rolled into small, tight pellets with a chocolaty brown color.

Brewing: When I poured water over the leaves for the rinse, they released a strong aroma liked meat being cooked on a wood-fired smoker. This tea needs to be steeped longer than most oolongs until it turns a nice red-brown color. When wet, the leaves a dark black and slick looking. They unfurl just slightly and truly look like “black dragons.”

1st steep: The tea has an strong but smooth and elegant smokiness not quite like normal smoked teas like gunpowder/lapsang. It tastes of oak, camphor and cinnamon with an underlying coconut note. The taste is rich, stately, and slightly reminiscent of whiskey.

2nd steep: The second steep has much less smoke, but is otherwise similar to the first. This tea is very buttery. There’s no detectable amount of bitterness or astringency.

3rd steep: The third steep has a savory flavor like slow roasted meat. There are strong notes of oak, with a new piney and milk chocolate flavors. The mouthfeel is smooth and heavy like coconut oil. This steep is slightly sweet.

4th steep: The forth steep remains similar to the previous, but reveals a deep, pu’erh-like sweetness.

5th+ steeps: Later steeps remained similar and gain more and more buttery smoothness. Around the eight steep, I need to increase the brew time all the way to about two minutes, but the tea remains strong. It begins to fade around eleven.

Reminds me of: The first time I played my violin, which belonged to my great great great grandfather. Like the tea, it was something completely new to me (I had no idea how to play it), but I could feel the beauty and power of the instrument. Its exciting to hold something completely foreign to you, yet so old and beautiful.

Preparation
195 °F / 90 °C 0 min, 45 sec
Nik

Amazing tasting note, thank you.

tperez

Thanks, Nik!

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Comments

Nik

Amazing tasting note, thank you.

tperez

Thanks, Nik!

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Bio

My name is Thomas,

Long-time tea and coffee driker, but I only started getting into the world of good quality teas about two years ago.

My favorites right now are pu’erhs, Yunnan blacks, and Taiwanese oolongs. I’m not much into flavored teas, and jasmine almost always puts me off, but I love a good cup of chai or adding a spice or two to my teas sometimes.

I’m a 20 year old currently working in Orlando Florida, taking a semester off from school to try and figure out my place in the world.

I’m also a music lover. I’ve played guitar and violin for quite a while in classical styles, rock, etc., and also learning sitar and hindustani music.

I also love hiking/camping, Minecraft, Dr. Who, and downhill longboarding :)

My Rating Scale:
95-100 Wow! Praise the gods that be!
90-94 Pretty darn good
80-89 Nice, but either not quite to my tastes or not particularly head turning
70-79 Decent
50-69 Potable… under dire circumstances
0-50: Fifty shades of “blech!” Teas that aren’t worth their weight in pocket lint

Location

Orlando, FL

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