Sipdown no. 168. This sample has been staring at me for a while, and I’ve been staring back. One of us was bound to blink eventually. It’s a rather aged sample, but it has been stored in a cool, dry, dark place, vacuum sealed and never opened until today, so while it may not be a prime example I feel pretty confident it’s at least a choice one.
I am an oolong fan, and as much as I love the roasty toasty ones, if I had to be stranded on a desert island with one, I’d probably pick a tie guan yin. I just really enjoy the lightness and butteryness and the green floral notes. In terms of white wines, I tend to gravitate toward Chardonnays, and the Chardonnays I like best are the buttery ones rather than the crisp green apple ones, though sometimes those hit the spot as well. I have an association in my mind between green oolongs and Chardonnays, obviously. But anyway.
My sample also didn’t have the word Yongchun in it, but I’m sure this is from Life In Teacup. Gingko has been extremely generous with her samples so I have had a lot of them over the years, and I recognize the label on this one as having the same fonts as others from LIT. Even though mine came in a green package rather than a red one as someone else mentioned.
I am also something of an Earl Grey fan, though I don’t love overpowering bergamot. I like just enough to give the tea that characteristic Earl Grey flavor without having the citrus forward. I was a bit worried that this would have too much citrus for me, but fortunately that wasn’t the case.
Other commentators have observed that they didn’t really taste the Bergamot. If I didn’t know it was there, I might not have tasted it either. I smelled something citrusy in the dry leaf, which was green and rolled and otherwise smelled buttery.I steeped this for short infusions in the gaiwan, starting at 15 seconds and adding 5 seconds to each infusion through a total of five.
1. Pale yellow green, buttery, oolong aroma. Tasty vegetal flavor with a crispness that may be the bergamot.
2. Similar color, a bit more yellow. Floral notes come out more in the aroma. More floral notes in the taste, and the same crsipness as well as something citrusy, but very subtle.
3. True yellow in color and a bit darker. Floral, sweet flavor with a hint of sugar. More mellow citrus flavor, but amazingly still a crisp edge.
4. No color change, less sugar, more milky/buttery aroma. Bright floral taste. Don’t really taste the citrus except in the finish.
5. Very similar to 4.
The aftertaste is where the citrus really came out for me. As I sit here typing this probably fifteen minutes after drinking, I can taste a sort of orange zest aftertaste.
All told, this was a pleasant surprise. I think I’d been avoiding it out of fear that the bergamot would be too strong, but didn’t have to worry. The main effect of the bergamot, to my mind, was to brighten and crispen the taste some. It’s like the crisp Chardonnay vs. the buttery one. Each has its place.
Couldn’t find this on the LIT site now, but if it comes back and you have a chance to try it, you should.
Flavors: Butter, Citrus, Floral, Milk, Vegetal