I was reminded today of why Wuyi rock oolong are among my favorite types of tea. The good ones are like an agitation antidote. Not that I’m making any medical claims but there is a pronounced relaxation that comes with sipping some fine yancha.
This is a mix of ‘wild’ spring and autumn material and probably the least oxidized of any rock oolong I’ve had. I’m glad I inspected the leaf before brewing at my standard boiling or just below for these teas and decided to go with 200F. The spent material does reveal larger green leaves mixed with smaller leaves bruised purple-red.
Off the bat I was intrigued by the dry leaf smell with its caramel, nuts, and chocolate notes. An unwanted note came out in the warmed leaf, from the roast, something like decaying particle board. The roast aroma overpowered chocolate and florals in the rinse. Once I took the first sip, that all quickly left my impression bank.
There’s something about this tea. Its thickness, the way it moves in the mouth, less of direct tastes and more of active, fleeting impressions. Both an astringency and friendly bitterness that move in the same way. It dances. A ballet of sorts with some kind of chocolate and floral theme that sticks with me and has movements both bright and dark.
It takes a few steeps for the tea to show its true nature. These are the kind of rock oolong I appreciate the most compared to those that bare themselves fully from the first or second steep. Fourth steep in and all troubles wash away. Calgon is bullshit. I don’t want to be taken away; I want to be here and happy with this moment. And that I am. Warmed, relaxed from head to toe, wondering what all that internal fuss was about. Now here I sit clear of mind, questioning whether I wanted the leaf to give more and answering myself only with “Who cares?”
Thank you, Kawaii433.
Flavors: Anise, Apricot, Banana, Butter, Camphor, Caramel, Chocolate, Floral, Fruity, Green Apple, Mineral, Mushrooms, Nuts, Osmanthus, Roast Nuts, Roasted, Rose