Today we have up Pou Chong Oolong from Fong mong, thanks to them for this sample.
I started by heating the yixing and then adding in 6 grams of leaf. Using 200 water, I decided to skip the rinse for this as Im doing a longer steep about 45 seconds on this to bring out the intense aroma. I got a clear pale yellow liquor that smelled of an aroma of maple syrup, honey and cinnamon. Tasting it , I also got a floral taste as well as lingering sweetness. I really need to try this someday at breakfast. Its softly flavored but intense in the aroma.
The second steep is very similar with just a slightly darker liquor this time. Also the sweetness seems a bit more prevalent, though there is still a general note of spices, Im still going to stick with naming it cinnamon but it could be allspice. This tea makes a very nice last morning or early afternoon tea, but I can imagine it going well with breakfast.
Third steep the aroma is much more pronounced in the floral area, Im not really good at placing floral aroma’s. So I will just leave it at this. There is a very slight astringency on the back end now as well, not disruptive to the flavor at all, but it is there. It might actually be a little better like this as it feels more complex and full now.
This is an excellent tea I plan to brew out a bunch more times.
Highly recommended.
Flavors: Cinnamon, Floral, Honey, Maple, Sweet
