The last caffeine of the day! And before noon, even. That never happens on weekends. :-) Huzzah for early starts and uninterrupted tea tasting and note writing.
I can’t believe I’m the first to write a note about this. It has been eons since Takgoti graced these pages, and she entered this in the database.
This is an obviously green oolong from the color and balled up leaves. I am expecting mega-unfurling as the tea steeps.
The dry leaves smell mysteriously like cotton candy. Huh? Maybe it is very sweet cream?
First foray — gaiwan — 195F — rinse — short steeps starting at 15 sec.
The steeped tea has a very mild smell. A little milky, not overly sweet. It’s a light, butter yellow color and it tastes like…. very mild, slightly sweet milk. Hence the name, I’m sure.
By the second steep, the leaves have unfurled and become huge. The color is the same hue, but slightly darker, and the aroma has a floral note. Gardenia perhaps. The sweetness in the flavor remains but has become a little darker. Not quite caramelized or brown sugar, but headed that direction. It still has a milky reference point, but not so milky that it makes a non-milk drinker (for flavor reasons) like me unhappy.
Steep three yields a deeper yellow liquor. Almost like liquefied butter, but clear. A mild, milky floral smell. The flavor is deeper, the milkiness turning more into butteriness.
I’m going to give it one last steep. Then I have to stop to move on to the rest of my day, alas.
The fourth steep hasn’t changed much from the third. So I feel somewhat ok about stopping here.
I generally prefer green oolongs to dark ones. This may have been my first milk oolong, though I can’t recall. I liked it, but having now experienced it, I prefer tieguanyin or other green types.
Flavors: Butter, Cotton Candy, Cream, Floral, Gardenias, Milk, Sugar, Sweet