80

Not very with it this morning, after one of those nights where I tried sleeping for a couple of hours then woke up to cat feeding time, but in any case, I’m in the mood for a nice refreshing oolong. Time to try my new (to me) peach oolong! Let me admit right away that my tea-making technique is not sharp this morning … I boiled the water and then let it sit for a randomish couple of minutes to cool, so the temperature estimate with this tasting note is approximate. First cup was a mostly flat tsp of leaves in ~7 oz of water (which I’ve entered as 1 tsp/6 oz because I didn’t want to put 1.15 tsp or something ;) ), steeped for 2ish minutes.

The dry scent of the leaves is promisingly peachy, supported by a layer of cool dark oolong fragrance. While steeping, the peach scent mostly disappears, leaving behind a light and rather unrevealing fragrance of the tea. Peach comes back in the taste, though, which is a nice balance of subtly sweet fruit and an oolong with clarity and an occasional mildly buttery aftertaste that becomes faintly astringent as I finish the cup. A relaxing and meditative tea that I can see myself craving again later.

Tried a second steep at 2 minutes 30 seconds and got somewhat interesting results: at first an unremarkable, weak flavor, not quite to the “this is almost water” level, then when I took a sip a couple of minutes later I was surprised by a burst of sweetness. Also, the mostly-cool end of the second cup tasted more like peach green than oolong (which makes some sense, as there IS green in the blend). Maybe I’ll try a second steep at 3 minutes next time and see what happens.

Flavors: Peach

Preparation
185 °F / 85 °C 2 min, 15 sec 1 tsp 6 OZ / 177 ML

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Life is story, dreams, and tea.

As a mixture of Chinese and Southern American, I was probably destined to love tea, though it wasn’t until 2002 that I became voraciously obsessed with loose leaf and exploring the glorious infinite tea realms. I consider myself a carrier of Tea Adoration Syndrome more than a tea snob, and will happily consume virtually any tea prepared with respect for what it most wants to be.

I enjoy tea both flavored and unflavored, blended or unblended, with milk or without, respectfully sweetened or without sweetener, hot or cold, bubble or not — it all depends on the tea. At the moment, I mostly prepare single servings, Western style, often but not always with milk, though in the near future I plan on restarting my long-abandoned gongfu habit.

Absolute favorite teas to date: creamy oolongs, rose black, Earl Grey creme, super-malty full-bodied Assams

No affiliation with the company Crimson Lotus Tea, BTW. ;)

And for the curious, a few non-tea things about me: I’m currently a fiber artist; my degree is in anthropology; I have a certificate in web design and a few years of classical music training; and my resume makes it look like I know something about writing and editing. My favorite instruments are probably guzheng, electric guitar, and duduk. I’m interested in life, the universe, and everything. I almost majored in environmental science and physics, but a string of bad math teachers led me into burnout mode and I really ought to have taken pre-calc before calculus. ;) My online persona is infested with emoticons. I love old things and new things, and I’m better at extremes than at middles of any kind. Randomness is awesomely delightful, so feel free to drop me a randomness-filled line.

(Profile picture created from the photo “Red Lotus, Guinsa Temple” © 2005 Peter Garnhum, <https://flic.kr/p/3wBm1>. Used under a Creative Commons license.)

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