When I came home from first working day I was in a mood for something strong, robust, roasted, warming, etc.
Decided to brew it western (heresy! for oolongs), but I definitely didn’t had mood to gongfu. It’s about +5°C (feels like +2°C), but it rains, strong cold wind gusts and puddles everywhere. Absolutely no snow and because wet tarmac, all cars are louder than usual. I hate so much this weather.
But the tea. I picked this one up on tea festival back in June. It’s from 2022, so, yep, not the freshest tea in my stash, but I thought it is exactly what I am looking for.
Seems like it was great fit — and definitely well done tea. 5 grams / 300 ml, 95°C water… unknown steeping time, roughly 3-5 minutes, maybe a bit more…
This tea, is made by Mr. Chen as well as the other one I have from TheTea: http://steepster.com/teas/thetea/103968
But this one is roasted for longer time, it’s dong ding and not Shan Lin Xi; and definitely it’s not bugbitten.
But it is unique. When I sipped it hot, the warm notes indeed appeared, roasted; even a bit smoky, sweet honey, fruits (vendor suggests peaches, I wasn’t focused enough), with long mouthfeel and interesting aftertaste. It was creamy, almost like a milky oolong, smooth and not harsh or rough at all.
As it was cooling down, those notes were still there. But the aftertaste turned more into green oolong territory, with, already mentioned, creamy, milky oolong flavours, florals in aroma — lilacs, lilies of the valley, maybe hints of narcissus, very spring-like aromas. Again, I have to say, it was smooth and distinctive, and honestly I had no idea, how this tea could be so dark… with not so oxidized oolong flavours. Definitely going to try this tea as well in gongfu style and I hope I won’t be disappointed.
