This Oolong (Wulong) is a bit darker than a green Oolong, but not quite as dark as some of the darker (more oxidized) Oolongs… somewhere in between.
The longer oxidation results in a roasted nutty taste that I find quite alluring. It is smooth and has a pleasant mouthfeel, although it is not as thick or creamy a mouthfeel as a very green Oolong might possess.
There is a vegetative back note to this and it leaves an interesting effect on the tongue in the aftertaste – on the very back of my tongue I can feel a slight tickle/tingle that was not there before I started sipping this tea. It’s different and unusual, but not unpleasant.
Preparation
180 °F / 82 °C
2 min, 0 sec
