9 Tasting Notes
A malty sweet roasted oolong with a lingering finish that lasts for many steeps in a gaiwan. As the leaves open up the flavor profile changes, a good tea for the early fall evenings as it begins to cool.
Preparation
Another cup today, using a 6oz thin-walled porcelain gaiwan I drink about 2 liters. 1 1/2 tbsp of rolled leaves will fill the entire cup! Otherwise, the qi of the oolong is subtle, probably because the tea is of a cheaper quality.
Preparation
A tea that I have had much experience with. 2tbsp, brewed in gaiwan, I gave away the first steep to a coworker. Decant into a separate gaiwan for cooling and consumption. A nice tea that unfolds into a somewhat sweet liquor that is somewhat fruity.
Preparation
Drinking this in the “Wu Yi” style with a bunch of tea leaves stacked up (3 tbsp dry!) in a gaiwan makes a smooth, somewhat herbal, very slightly fruity, and malty cup that gives way to an overall sweetness. Unlike some Taiwanese oolongs, this is more of a relaxing tea.
Preparation
Compared to the premium loose leaf English Breakfast tea from Twinnings, this one is noticeably less bold but still lives up to its moniker. This tea went fairly fast, and I haven’t had the opportunity to purchase more yet. Great with milk and sugar during the day.
