I never really enjoyed Wuyi, partially since they were one of the first oolongs I trked to explore and hadn’t quite mastered time and temp variations. I’m determined to find one I love.
A quick 20 second rinse.
The first steep is has a moderate iron taste and oak notes. It’s not heavy though, a quality I dislike about strong roasted teas.
The second and third are much more woodsy and barely mineral at all. It might work for someone looking for a weaker classic Wuyi to space out stronger, more nuanced ones. This is a very promising start to the sampler but not quite cravable for me.
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Nice, I did not think to rinse it at all. I just brew it longer than to full boiled. I am so absorb in the smokiness as it brewing. Really I stand over it and inhale, it is as if there is smoke all around me.
I am a bit craze with this Da Hong Pao. The others might not compare. I am used to tea bags is another food for thought.
I agree other Wuyi’s I have tasted does not measure either; I could not denote the robustness in the cup.
I like wording Iron taste, I was thinking pan fried, roasted leaves. Perhaps meaning something altogether different.
If you love smoky brewing aroma, try some lapsang souchung. I get intoxicated by scent as well. Some times I ruin tea by smellin it so long!
I meant more like the pan than pan frid but I like the description of pan fried! I wouldn’t use it here but it describes a taste in many other teas I couldn’t say before!
Nice, I did not think to rinse it at all. I just brew it longer than to full boiled. I am so absorb in the smokiness as it brewing. Really I stand over it and inhale, it is as if there is smoke all around me.
I am a bit craze with this Da Hong Pao. The others might not compare. I am used to tea bags is another food for thought.
I agree other Wuyi’s I have tasted does not measure either; I could not denote the robustness in the cup.
I like wording Iron taste, I was thinking pan fried, roasted leaves. Perhaps meaning something altogether different.
If you love smoky brewing aroma, try some lapsang souchung. I get intoxicated by scent as well. Some times I ruin tea by smellin it so long!
I meant more like the pan than pan frid but I like the description of pan fried! I wouldn’t use it here but it describes a taste in many other teas I couldn’t say before!