Thank you Alistair for the sample!
I decided that I needed to go through some samples as I went through some of my less oxidised teas. Of course I’m pulverising through my Gaoshan, but I’ve had some variety here and there. I also figured some people on the site are starting to get a little bored with how many times I’m going to use the terms buttery, floral, fruity, honey, or whatever to describe different ranges of pricy to superpricy oolong-or at least I was getting bored.
Anyway, I’ve neglected this one a little too long. I hesitated because I’m really not a big fan of Niligiri or Ceylon type teas since they are really what’s quintessentially tea to the American palette, and lean on the astringent and tannic end-never mind Alistair and What-Cha intentionally pick and market teas that are superior to their everyday counterparts. Seeing the review did change my mind a little, and gave me a little bit of hope.
What-Cha’s description is pretty spot on with the apricot. I brewed up this tea semi western using all of my sample and about 5 oz of 195 F water, going 1.5 min, 2 min, and 3 min respectively. I should have gone with regular western, but I was satisfied with the result. While I personally don’t taste the cascade that eastteaguy wrote about, I do get a healthy dose of oak, apricot, malt, and tamarind. Sometimes, it kinda reminded me of Thai Ice’d tea in the flavor despite having no additives. The first steep was heavier with the oak, but the middle steep had a little bit of honey sneaking through, and the third steep having a little bit of buttery goodness. There’s some dryness, but it’s balances out the sweeter and malty notes of the tea.
I personally don’t love this one and am still particular to Chinese, Taiwanese, and Himalayan teas, I am glad I got to try it. I think I am going to move onto my Japanese teas I’ve got left.
Flavors: Apricot, Drying, Floral, Malt, Oak