Oh how I love Formosan oolongs. Toasty, roasty, sweet, nutty goodness.
The problem, of course, is that now I’m craving shu mai and the soonest I could have any is this Saturday.
Second steeping was sweeter and less roasty, toasty without getting into the gross, floral sweetness of a “monkey picked” (osmanthus scented) oolong.
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I have a chapter in this book of popular philosophy