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“A short round of gongfu steeps didn’t do a thing for me, so I threw the leaves in a jar for cold brew. It was refreshing, sweet and toasty. The remaining 3.5g of the pillow went western. Very...” Read full tasting note
A heavy roasted oolong cake which has been rested for 2 years to let the roast mellow, it has a lingering mineral taste with the roast in the background, reminiscent of a good Da Hong Pao
Each cake is roughly 9g in weight.
The cake should improve with age and so is suitable for long term storage, although it’s also great to drink now!
Tasting Notes:
- Smooth texture
- Mineral plum taste with a background roast taste
Origin: JiuPengXi, Zhangping, Fujian, China
Produced: Spring, 2017
Cultivar: Shui Xian
Roast: Heavy charcoal roast
Sourced: From a specialist aged Chinese tea wholesaler
Brewing Advice:
- Heat water to roughly 100°C/212°F
- Use half or one cake per cup/small teapot
- Brew for 30 seconds
Packaging: Cakes are individually wrapped in paper, which are packaged in a foil bag
Company description not available.
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What-ChaA short round of gongfu steeps didn’t do a thing for me, so I threw the leaves in a jar for cold brew. It was refreshing, sweet and toasty.
The remaining 3.5g of the pillow went western. Very mineral with a smooth roast, chocolate, raspberry. Tangy mid-tone. What-Cha describes this a being reminiscent of a Da Hong Pao; I can definitely see that. Perhaps the minerality isn’t as deep as in rock oolong. I don’t know. This week was rough. (Haven’t they all been lately?) Regardless, this oolong drank hot outdoors hit the spot as I finished up planting some native shrubs while the wind picked up and the temperature dropped near sundown.
Sorry you’ve had a rough week. Hope things are looking up for you soon. (: