I was pretty sure I had reviewed this before, but oh well.
~80 deg. C for 4.5 minutes, ~1 tbs leaf in 600mL hot water.
I’m watching this great documentary called “The Raw and the Cooked” about traditional Taiwanese cooking and I feel the need to drink oolong now. I know this one is from Anxi, China, however it is the only oolong I have with me.
This light roast smells more like a medium roast and gives a bit more of a toasted grain and mineral flavour to it. The roasted flavours in oolongs are always difficult to desribe, but I guess it is similar to toasted barley or whole grain toast. There is a bit of creamy mouthfeel, but not as much as one would hope for from a jade oolong (does a roasted oolong count as a jade oolong? idk what counts).
Flavors: Creamy, Grain, Mineral, Roasted Barley, Rye, Smooth, Toasted Rice