December 2022 roast. 3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan, then into a Pyrex measuring cup, then a (mino yunomi) porcelain cup.
Gentle medium roast aroma, olive-tinted, big rolled dry leaves.
Infusions at 40, 25, 60, 75, 90, 120, and 180 seconds (clumsily experimenting with temps/times as I’d forgotten what works best for me since I haven’t been drinking Taiwanese oolongs frequently in the last couple of years).
Pale mindaro (initially, with lower temps) to citron (higher temps) liquor.
Creamy rich mouthfeel. Hints of walnuts, chrysanthemum greens, corn silk. Low but persistent roast throughout. Gently sweet, faintly vegetal.
Soothing, contemplative, and almost refreshing when babied; bolder, brothier, and rounder (without astringency or sourness) when pushed a bit. Caffeine creeps up on you by the end, but not excessively so.
