This is the first decent quality ginseng oolong I’ve tried. The last one I got was from an Asian market, and all the ginseng powder just disintegrated into my pot and there wasn’t much actual tea. It wasn’t all that great. So… gongfu, water just under boiling, 1 tsp tea, 30 second steeps (as per Mandala) and increased to a minute in later steeps. The first thing I notice is the cool mouth feel and pleasant aftertaste. I can see where this would be lovely for a sore throat. Quite refreshing. I think this would make a great iced tea as well.
EDIT: I had to come back and edit this review to make the score higher. I love this tea. I lost count how many steeps I’ve done. My eyeballs are floating in tea and I’m not going to stop. You get a lot of wonderful licorice camphor bang for your buck with this tea. I don’t know if it’s possible to get tea drunk on this stuff, but I might be.
Recommended
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Bio
For many years I drank cheap asian market-bought oolongs because I really didn’t know what was out there. For the last year or so I’ve been educating myself and making a foray into better quality teas. During the course of my journey I have fallen hard down the puerh rabbit hole – it started with young sheng, but now there’s another even deeper hole in the aged category, and I may be careening down this particular rabbit hole forever. I do still find time for aged oolong, a good wuyi yancha, and the occasional aged white.
I stopped rating teas awhile ago. I guess the numbers stopping meaning anything after awhile. For a long time I was pretty good about keeping my cupboard up to date and reviewing teas, mostly to help me keep track and remember what I like. I’ve gotten lazy about that for the last several months.
The tea addiction has also spawned a new addiction to throwing pottery, and I have become mildly obsessed with making tea cups, shibos, and teapots.
Location
Southestern USA
