Nong Xiang Zhang Ping Shui Xian
Three Bears Tea
212f, 100 mL gaiwan, Brita water, 8.4g/1 square
dry leaf definitely smells more roasted w/ a hint of woody profile
1x 5s rinse. wet leaves smell of roast and spices. slightly tighter compression than the light roast ZPSX from Three Bears tea, but I was still able to use a puer pick to get most of it apart
5s: leaves smell slightly smoky. spinach and vegetal note in taste, alongside a toasty note from the medium roast. slight sweet aftertaste
10s: something reminds me of cinnamon here. roasted taste w lingering sweet floral finish. slight hint of mint + vegetal in aftertaste as well.
19s: stronger on mint aftertaste. leaves classic brown sugar-like scent in cup of roasted oolongs
30s: similar to before
1 min: roasted flavor w minty high florals on aftertaste. lightly sweet
2 min: nothing too exciting apparently, since I forgot to take notes
5 min: strong on roast, almost in a bitter sort of way. payoff is in mint and sweet aftertaste
10 min: lightened sharpness, but sharper sweetness
gaiwan overnight (oops): sharp roast upfront, somewhat bitter and unpleasant. vegetal/mint aftertaste.
thermos overnight: most heavier roasted oolongs I’ve tried don’t do too well in cold brews because they’ve all tended to taste like soap or roast for me. this wasn’t an exception, the overnight thermos just tastes of roast profile, with maybe something slightly sweet lurking in the background.
Flavors: Bitter, Floral, Mint, Spices, Spinach, Sweet, Vegetal, Wood