I am still very much so enjoying Ark: Survival Evolved, if anyone was curious. Currently I am taming an Ankylosaurus because they are quite utile little spike balls, and then I will be gathering chiton to make a saddle for my Pterandon. Ah, this game, it has re-awakened my never really asleep love of dinosaurs, and for that I am grateful! As a kid it was my dream to be a Paleontologist, it might have been my first aspiration before other history and science obsessions took over, I never stopped wanting to be one though. In fact a year or so ago I got an intro to Paleontology certification from the University of Alberta via Coursera, because it is never to late in life to at least dabble in past dreams!
Today is another offering from Xin Mu Cha, their Winter Essence – Taiwan Premium High Mountain Oolong, an Oolong from Fu Shou Shan, a mountain in the Lishan Range, and made from the Qing-Xing Cultivar. Opening the pouch for this tea is quite the treat, a real powerhouse aroma that instantly greeted my nose. Blending floral and sweet nutty notes, I detected honeysuckle, chestnuts, sesame seeds, sugar cane, and a sweet baked cake note that ended with wonderful sweetness. The only real floral note I got was honeysuckle, and I am totally ok with that because fun fact, it is one of my favorite flowers to sniff.
Gaiwan time, and wow, the leaves are much richer this time around, not only are there notes of honeysuckles, but it is joined with orchid and hyacinth. It smells much like nectar with a sweet sugar cane undertone and a hint of chestnuts. The liquid is buttery sweet nectar, it smells thick and rich with heady tones of honeysuckle, hyacinth, lilac and orchid. The name of this tea is Winter Essence, but it smells like the height of spring time.
The first steep kinda stole my heart, not through taste or aroma, but through the amazing mouthfeel. Smooth and supple, like liquid silk, it coats the mouth but is gentle with it. I honestly was so wrapped up in the mouthfeel I almost forgot to pay attention to how the tea tastes! I did, however finally pay attention, I was greeted with notes of sweet peas and sugar cane, apple pears and butter head lettuce, and the finish, well, it is a lingering mouthful of honeysuckle nectar.
Second steeping, and the aroma is very floral, strong notes of hyacinth and lilac blend with honeysuckles and a touch of spicy lilies. Along side this sweet floral nectar is a green blend of lettuce and fresh spinach, tying the green into the flowers. Again, the mouthfeel of this tea is the real show stealer, thick and supple, it really has quite the presence. The taste is very light, similar to the first steep but with a slightly greener and buttery tone to it.
Third steeping’s aroma is still floral, with the same flowers as before, but at the end it kinda explodes into orchid, it was one of those ‘did I just stick my nose in a flower’ moments, catching myself before I dipped my nose in the tea thankfully. That mouthfeel keeps blowing me away, it is so thick and silky, supple and bordering on oily, it is dense and I found myself wanting to take big gulps of it rather than sipping. The taste is still light and sweet, with a pretty even balance of green lettuce and sweet floral. I kept this tea going for nine steeps, the taste never really gets strong, but that mouthfeel was so intense I find myself relieved that it was not overwhelming, I might have fainted away into a tea fugue!
For photos and blog: http://ramblingbutterflythoughts.blogspot.com/2016/01/xin-mu-cha-winter-essence-taiwan.html