My first aged oolong. 5g in a 90ml Hongni.
Dry leaves: interesting nuts/acidic/chocolate/peanuts skins.
Wet leaves: roasted peanuts, something nutty and chocolate/fruity/floral deep and difficult to pinpoint. Yeast, “sparkling fermentation”.
1.
Light and fruity/floral, with an old furniture feeling similar to some aged Heicha brick. Juicy and thin mouthfeel, extremely smooth, faint aftertaste. Warming.
2.
a more solid character, but still very light and smooth even with a 30sec steeping time with less water. Feels really elegant with a mulled wine spiciness. Cloves. However I need more protein, so I’ll make a 75 sec steep for the 3rd one. The leaves look delicate and I feel like they may overcook. But I need a stronger brew.
3.
Now we’re talking. Richer and satisfying liquor, with a spicy cinnamon/clove/mulled wine quality and a base of orchid/old furniture. Very light and elegant tannins, zero bitterness. Qi is mellowing. The leaves preserve a stimulating fruity sourness.
4. – two minutes.
Similar to 3, but less body and a sense that is already dying a bit. At this point is very similar to an heicha brick I tried from Yunnan Sourcing. I’m going to do a 6 minutes infusion. Maybe I should have used the whole 10g sample in my 90ml teapot, because even if the tea is delicious I’m craving more intensity.
5.
With the 6 minutes brew the tea is kicking back, now with a slight beginning of bitterness and a mildly drying astringency. The spices are the main characters now, lingering nicely on the roof of the mouth. I feel slighly sedated, the Qi is probably the strongest I had from an Oolong.
6. – 12 min.
Much thinner with a faint sweetness and spiciness.
7. 30 min.
Light with more floral aftertaste.
Final thoughts:
This tea was at the same time surprising and familiar. I enjoyed it but I don’t think it offers enough (for me) to justify the price. I also want to improve my brewing skills.
