Holy mackerel this tea is delicious! It tastes like a blend between a 20yr aged Yancha (shui xian variety) and a Hong Shui…two teas that I am gaga about. The aroma of the dry leaves is pretty faint, a bit of smoke and caramel with a hint of tobacco, the wet leaves come alive with the same aromas but stronger and a touch of distant orchids. The liquid is smoky, burnt sugar, tobacco, and a touch of loam.
The taste is pretty intense…loamy, caramelized sugar, tobacco, smoke…delicious! With each steep it gets sweeter and a touch floral…like the ghost of the possibly floral oolong it was before.
I really need to try more aged oolongs, they never let me down..
Flavors: Burnt Sugar, Caramel, Loam, Orchid, Smoke
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This sounds so gooood.
holy mackerel…. that made me smile…. now I’m wondering where the phrase originated from…. oh, and on the tea front, one day I’ll figure out a “bridge” tea between black/red and oolongs…. not quite yet though…
That is a good question! I love finding out where random phrases and such originate…to the googly machine for research! Hehe…
I had a 99% oxidized oolong that could be a good stepping stone, it has qualities of both red and oolong, but it is not smoked or aged.
last time I heard that term was when a dolphin leaped past us with one (mackerel) in its mouth. I thought that was the best use of the term!
This sounds so gooood.
holy mackerel…. that made me smile…. now I’m wondering where the phrase originated from…. oh, and on the tea front, one day I’ll figure out a “bridge” tea between black/red and oolongs…. not quite yet though…
That is a good question! I love finding out where random phrases and such originate…to the googly machine for research! Hehe…
I had a 99% oxidized oolong that could be a good stepping stone, it has qualities of both red and oolong, but it is not smoked or aged.
last time I heard that term was when a dolphin leaped past us with one (mackerel) in its mouth. I thought that was the best use of the term!