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“well, now, this is NOT what i was expecting! while i’d usually consider most oolongs i’ve tried to be light, ethereal, floral, this one is none of those things. not that this is a bad thing, mind...” Read full tasting note
This leaf with its many shades of green and brown is only produced in the Taiwanese highlands. Stopping the fermentation process at the right moment leaves only the edges fermented, whereas the leaf centre remains green. This quality has a fleshier and more finely processed leaf than standard Oolongs. The cup shines a brassy color.
The infusion shows the blaze of color with the differences between intense green and brown colors. The tea has a slight black tea character with a pleasant sweetness and a slightly doughy note.
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well, now, this is NOT what i was expecting! while i’d usually consider most oolongs i’ve tried to be light, ethereal, floral, this one is none of those things. not that this is a bad thing, mind you. i went ahead and rinsed once, since i was suspicious of the dry leaf smell (which is not light, ethereal, or floral, but instead earthy, sandy, soil-y. but not in the pu-erh soil-y way), so my second and now third steepings of this are quite deep, reddish-brown colored, a beautiful tea really. the flavor is definitely not based in the scent, the way other oolongs are or can be. this one i just what it is. down to earth, honest-to-goodness, tea. no bitterness, this is quite smooth, which just a bit of astringency making it quite nice. not as heavy as a black tea, not as earthy-mushroom-y as a pu-erh, just basic. i quite like it, although i like others quite a bit more, so i’m not sure i’ll replace this once it runs out.
american tea room does a very unexpected on as well: almost a spiced red wine plum chutney. not my favourite- but a creative approach.
ok that sounds really good to me, so i may have to try it!
=0)