Drank this tea immediately following the no roast milan maocha. Educational tasting session.
26 Hour roast. I underleafed this tea because I was wary of the roast. Still western brewing, 1-2 min, 3 steeps, 200-205F est. I didn’t drink this as quickly as the last.
Dry leaf: Twisty, but roasted. Smell: roasted, nuts
Taste: roasted, sour – ok. The roast level on this is okay, it’s not as deeply roasted as some oolongs I’ve been having lately. Roast is well done and compliments tea well. Creamy and coating. Deeper, darker flowers, like a darker amber, honey, and fruit. Still getting the tingly, floral, creamy. Roasted creamy aftertaste.
Of the two, I like the ‘unfinished’ better, but this tea is well done and the roast level works for me. I’ll need to try this in a gaiwan to see if my first impression is accurate.
Flavors: Creamy, Floral, Fruity, Honey, Nutty, Pleasantly Sour, Roasted