I think that I might like medium roast oolongs. This one reminded me a lot of the Rou Gui Oolong-the smell had the roasted nuts character with a weird floral, vegetal background. The same is said after my first 15 second rinse, or brew, about six ounces of water at 190. It was vegetal to me, but very nutty and has a buttery yet dry sweetness like toffee. Light but so flavorful and lingering.
Steep two after about 30, then upped 45 seconds wasn’t as sweet as the first one, but had the same vegetal nut type character to me. It was a little bit saltier, but still buttery.
Number three, after a minute and seven seconds, it’s primarily floral. Still has the roasted nut character, but fainter. Much fainter yet very pleasant.
Number four..trying to gage how long I should steep it. Maybe two minutes. Quick sip after a minute and a half, and a light floral sweetness. Another sip after two minutes, and it taste like a roasted Tie Guan Yin. At two minutes and a whopping thirty seconds, it taste like water that was soaked with coconut skin without the meat-the the hairy shavings of the shell itself.
So, it’s official. I like medium roasted oolongs. I still love green oolongs, it’s just that in terms of flavor, it’s a random gamble as to whether they will have the full profile or just taste like flower water. When they do have the full profile, they are my utmost favorite. But as for the medium roasts, the ones that I had, they always have something to offer in terms of taste.They are my preference now, equal to a good green Tie Guan Yin, my #1. Thank you Liquid Proust for aiding me on my journey. Oolongs are now the type that I drink the most and would drink the most. There are still a few greens and blacks that will never get old on me, but oolongs are now teas that I can drink almost anytime.
Back to the tea itself, this one is really what I needed this morning. Very warm, comforting, and smoothly energizing. I wonder what a Shui Xian taste like now…
Flavors: Dried Fruit, Floral, Nuts, Roasted, Sweet, Toffee, Vegetal