Yeah, let’s throw another one or two of these things out there before calling it a night. Why not? This was the last of the reviews from March in my backlog. Every time I sat down and tried to post this review, I ended up having something come up, or I just skipped over it in favor of reviewing something more recent. Anyway, this was an excellent Bai Hao oolong. I was a little shocked to see the ridiculous range of numerical scores for this tea.
I prepared this tea gongfu style. After the rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 205 F water for 8 seconds. This infusion was chased by 17 subsequent infusions. Steep times for these infusions were as follows: 10 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, 10 minutes, and 15 minutes.
Prior to the rinse, the dry tea leaves emitted aromas of roasted almond, straw, honey, peach, and cinnamon. After the rinse, I noted new aromas of rose, violet, chocolate, malt, and baked bread. The first infusion introduced aromas of nutmeg and orange zest. In the mouth, the tea liquor presented notes of roasted almond, rose, honey, straw, cinnamon, and baked bread that were chased by hints of nutmeg, violet, chocolate, and orange zest. The subsequent infusions brought out aromas of pear, vanilla, sweet cherry, wood, plum, butter, guava, and minerals. Notes of peach and malt came out in the mouth alongside stronger and more readily noticeable impressions of orange zest and violet. Notes of nutmeg, minerals, plum, cream, vanilla, wood, guava, roasted peanut, sweet cherry, butter, marshmallow, brown sugar, and golden apple also emerged. As the tea faded, the liquor began to emphasize lingering impressions of minerals, rose, violet, roasted almond, honey, cinnamon, baked bread, butter, cream, peach, sweet cherry, and orange zest that were underscored by hints of vanilla, wood, malt, plum, nutmeg, guava, and pear.
This was a really nice example of a Taiwanese Bai Hao (Asian Beauty) oolong. It produced a liquor that had a ton of depth and complexity as well as a nice body and good texture in the mouth. Again, the ridiculous range of numerical scores for this tea shocks me. Even though I have not tried a ton of Asian Beauty oolongs, I have had several very high quality teas of this type, and honestly, I would say this one was very comparable to some of the best I have tried.
Flavors: Almond, Apple, Baked Bread, Brown Sugar, Butter, Cherry, Chocolate, Cinnamon, Guava, Honey, Malt, Marshmallow, Mineral, Nutmeg, Orange Zest, Peach, Peanut, Pear, Plums, Rose, Straw, Vanilla, Violet, Wood