While visiting various tea vendors in Taiwan, I generally agreed with my co-travelers on which of the teas being sold were the most enjoyable. In one tiny shop in Taipei (Yu Ren Tang), however, I chose to differ from my friend and picked a 2010 unroasted Fo Shou instead of the roasted 2011.
Since I returned I’ve been disappointed in my choice. Each time I’ve infused this tea it’s been overly light and with only a ghost of toasty sweetness. I kept wondering how I had made such an error in tasting.
Fortunately, this tasting was different. Either due to the year that’s passed since I purchased the tea or some magic of the (rather large) number of leaves I used, these infusions were golden dark, richly mouth-filling, and quite aromatic in the mouth.
I hope to brew many more fine cups of this oolong as I try to unravel the secrets of its deliciousness.
