Since I’m not fond of aggressive roasting, Wuyi oolongs are always a bit of a gamble. This one from 2015 was never too roasted to begin with, and I’m sure the years have mellowed it even further. I steeped about 6 g of leaf in a 120 ml teapot at 195F for 10, 12, 15, 18, 20, 25, 30, 40, 50, 60, 90, and 120 seconds.

This oolong has notes of wood, caramel, honey, minerals, undefined fruitiness, florals, and yes, even some cinnamon. The roast stays in the background, supporting and not drowning the other flavours. By the third steep, the tea has become simultaneously greener and more roasted, with some lingering charcoal. Like another reviewer stated, I find many of the nuances emerge in the aftertaste. By steep seven or so, it starts getting less interesting, fading into minerality and roast.

I did a long steep overnight and the results were surprisingly good, with wood, spice, and a lot of astringency.

Although I want more fruit and cinnamon in my Rou Gui, this is a complex oolong with a roast that doesn’t remind me of a campfire.

Flavors: Caramel, Cinnamon, Floral, Fruity, Green, Honey, Mineral, Wood

195 °F / 90 °C 6 g 4 OZ / 120 ML

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Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).



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