91
drank Organic Wu Yi Rou Gui by Andao
1990 tasting notes

The last Andao in my cupboard that hadn’t been tasted and written about.

In the tin, it has a roasty aroma, mostly mild but with a sharp note that is common in my experience of dark oolongs.

Gaiwan. Rinse. 195F, 15 seconds plus 5 seconds for each steep thereafter.

The tea is a light amber color and clear, and it has an amazing, amazing smell and flavor. I think the amazing part is mostly because this flavor is so surprising from the smell of the dry leaves.

I totally expected one of those roasty toasty dark oolongs. This has almost nothing in common with those flavors except in the dry leaf.

The overwhelming impression I got was of sweetness in the aroma, and something fruity. But sweet to the point of almost being candy like. My first thought was ripe pineapple, but it doesn’t have the sharpness that’s present even in a sweet, ripe pineapple.

The second steep gave a darker amber color and an equally sweet and fruity aroma and flavor. This time I thought of plums, though that’s also not quite right.

The description from Andao mentions orange floral tones — not sure what those are like and whether they are like oranges. I tried to find a citrus note in this but that’s not what I’m getting.

The third and fourth steeps delivered a lovely honey note.

This is a special one.

Flavors: Fruity, Pineapple, Plums, Roasted

Preparation
195 °F / 90 °C

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I got obsessed with tea in 2010 for a while, then other things intruded, then I cycled back to it. I seem to be continuing that in for a while, out for a while cycle. I have a short attention span, but no shortage of tea.

I’m a mom, writer, gamer, lawyer, reader, runner, traveler, and enjoyer of life, literature, art, music, thought and kindness, in no particular order. I write fantasy and science fiction under the name J. J. Roth.

Personal biases: I drink tea without additives. If a tea needs milk or sugar to improve its flavor, its unlikely I’ll rate it high. The exception is chai, which I drink with milk/sugar or substitute. Rooibos and honeybush were my gateway drugs, but as my tastes developed they became less appealing — I still enjoy nicely done blends. I do not mix well with tulsi or yerba mate, and savory teas are more often a miss than a hit with me. I used to hate hibiscus, but I’ve turned that corner. Licorice, not so much.

Since I find others’ rating legends helpful, I added my own. But I don’t really find myself hating most things I try.

I try to rate teas in relation to others of the same type, for example, Earl Greys against other Earl Greys. But if a tea rates very high with me, it’s a stand out against all other teas I’ve tried.

95-100 A once in a lifetime experience; the best there is

90-94 Excellent; first rate; top notch; really terrific; will definitely buy more

80-89 Very good; will likely buy more

70-79 Good; would enjoy again, might buy again

60-69 Okay; wouldn’t pass up if offered, but likely won’t buy again

Below 60 Meh, so-so, iffy, or ick. The lower the number, the closer to ick.

I don’t swap. It’s nothing personal, it’s just that I have way more tea than any one person needs and am not lacking for new things to try. Also, I have way too much going on already in daily life and the additional commitment to get packages to people adds to my already high stress level. (Maybe it shouldn’t, but it does.)

That said, I enjoy reading folks’ notes, talking about what I drink, and getting to “know” people virtually here on Steepster so I can get ideas of other things I might want to try if I can ever again justify buying more tea. I also like keeping track of what I drink and what I thought about it.

My current process for tea note generation is described in my note on this tea: https://steepster.com/teas/mariage-freres/6990-the-des-impressionnistes

Location

Bay Area, California

Website

http://www.jjroth.net

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