drank Ceylon Oolong by teakruthi
164 tasting notes

I was really excited to try an oolong from a region that’s not known for producing them. My tastes run to greener oolongs from China and Taiwan, and it’s nice to get some variety. Thanks to Teakruthi for the sample. I steeped around 5 grams of this tea in a 355 ml mug at 185F for 3, 4, and 6 minutes.

The first steep has notes of decayed autumn leaves, grass, metal, and flowers. I’m not sure if it’s due to the processing, but this tea seems unfinished, kind of like I’d imagine raw tea leaves (or any steeped plant) would taste. If anything, this tastes like a grassy green tea. The next two steeps are much the same.

While this oolong is definitely green, it has none of the flavours or nuances I look for in these teas. Based on this sample, I don’t think Sri Lanka is ready for prime time as an oolong producer, though it’s great that they’re exploring different tea types. Maybe like Nepal a few years ago, Sri Lanka needs some time to refine their oolong-making technique, or maybe this tea just isn’t for me.

Flavors: Autumn Leaf Pile, Floral, Grass, Metallic, Plants

Preparation
185 °F / 85 °C 3 min, 0 sec 5 g 12 OZ / 355 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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