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“Initial steep 10s; raised to 15s subsequently as 10s produced a weak steep. Tea is slightly astringent and vegetal. I do like this tea. It goes well with oatmeal for breakfast.” Read full tasting note
“Wonderful toasted smells come off the tea even when dry. Toasted rice, spent grains from brewing, along with a background of subtle higher notes on the nose (ylang, narcissus, floral but not sweet...” Read full tasting note
Tasting Notes: fruity • toasted • caramel
Origin: Nantou, Taiwan
This famous Taiwanese Oolong comes from the mountain of the same name. The golden liquor is buttery with a sweet fruity aroma and flavors of toasted grain and burnt caramel.
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Initial steep 10s; raised to 15s subsequently as 10s produced a weak steep. Tea is slightly astringent and vegetal. I do like this tea. It goes well with oatmeal for breakfast.
Flavors: Asparagus, Astringent, Broth, Stonefruit, Toasted Rice
Wonderful toasted smells come off the tea even when dry. Toasted rice, spent grains from brewing, along with a background of subtle higher notes on the nose (ylang, narcissus, floral but not sweet if that makes sense.) Brews a wonderful first cup, roughly 185f for 30-45s, although I’ve also grandpa’d it and that works fine too. Toasty, flavorful, plenty of mouthfeel. Highly drinkable. 2nd and 3rd pours stay that way, rich, roasted flavors coming off but not overwhelming, plenty of background high notes to let you know this is Oolong. By the 4th and 5th pours though, it turns a bit ‘brothy’ in a way that I actually quite enjoy. Almost a vegetable broth flavor, but for some odd reason gives me a headache. Odd. I only usually get that from oversteeped tea, not from late sesh pours. So I stop this one at pour #4 and call it a day.
Not sure about the roast profile, has a good charcoal smell to it but it could be electronic roaster as far as I know. Not too strong, but definitely the highlight of the tea.
Flavors: Broth, Floral, Narcissus, Plum, Roasted Barley, Toasted Rice, Umami
