80 Tasting Notes
I’m really enjoying this cup. I didn’t used to think very highly of this tea, but it’s tasting really good today. Very toasty, sort of like a hojicha with an obviously high amount of oxidation. Used 4 level tsp in my 14oz Yixing pot. Water just off boiling, went for 2 1/2, and I’ll try again for around 3 minutes.
Nice sheng, slightly astringent but not overpowering. A tiny bit smoky in the first infusions, but it mellows out. Keeping the steeps relatively short. Used 6g of leaf in a 6oz Yixing pot. One 10s rinse followed by a minute rest and went 15s, 10s, and up from there.
My only complaint is that the tuo cha is so tightly compressed. I decimated most of the leaves trying to pry them off.
Certainly the best Formosa Oolong I’ve had (although I do have a Tung Ting Jade here still yet to try). This one’s very lightly oxidized, almost like a green tea but still with the floral Oolong character. I used 3 heaping tsp in my 14 oz. Yixing pot, and I’m on the first steep of hopefully 3 at around 2, 2:30, 3:00 and water at 195ish. Can’t wait for the next infusions.
I was actually disappointed by the second and third steep – neither of them had very much character at all. Mostly like Oolong scented water. I may not have used enough leaf.
