49

And yet another tea courtesy of White Antlers. Thank you :)

The session starts with a thin, brown sugar sweetness and a hint of vanilla. Really strong roast, so much that most of the time I taste mostly roasted nuts, roasted barley and brown toast. Past that I can taste apricot, peach, orange blossom honey, and orange zest. Strong mineral taste and tingles, light apricot and orange blossom aftertaste. In subsequent infusions, the fruitiness and sweetness are overtaken by malt, wood, straw, astringency and bitterness tasting much like a washed-out black tea.

Unlike LuckyMe, I didn’t find this oolong to be easy-drinking. The roast easily dominated the session for me. The leaf seems temperamental, unforgiving. Then again, I don’t have a finessed hand. I thought with the level of roast aroma in the dry leaf that I would brew this with water off the boil; based on the unfavorable results, the next session I will try with lower temperature.

Not recommended… for now.

Flavors: Apricot, Astringent, Bitter, Brown Sugar, Brown Toast, Fruit Tree Flowers, Honey, Malt, Mineral, Nuts, Nutty, Orange Blossom, Orange Zest, Peach, Roasted, Roasted Barley, Roasted Nuts, Straw, Sweet, Vanilla, Wood

Preparation
205 °F / 96 °C 5 g 3 OZ / 100 ML
Leafhopper

I steeped it at 195F and I think I had a slightly better experience, though I also found it to be overly roasted.

LuckyMe

Sorry this one didn’t work out for you derk. I underleafed quite a bit so that could be why mine tasted less roasty.

derk

Did you brew it in a teapot or grandpa style?

LuckyMe

@derk sorry i know this is late, but yes this was grandpa steeped. 1.3g in 8oz of 200 F water.

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Comments

Leafhopper

I steeped it at 195F and I think I had a slightly better experience, though I also found it to be overly roasted.

LuckyMe

Sorry this one didn’t work out for you derk. I underleafed quite a bit so that could be why mine tasted less roasty.

derk

Did you brew it in a teapot or grandpa style?

LuckyMe

@derk sorry i know this is late, but yes this was grandpa steeped. 1.3g in 8oz of 200 F water.

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Bio

If you’re an aspiring or current tea grower, let’s talk! I am slowly beginning a tea farm here in Northern California. Currently growing are young plants pulled from the ground and gifted to me after a visit to Fairhope Tea Plantation in Alabama. The parent plants are sinensis variety from a defunct Lipton research project. I’ve also started seeds from Camellia Forest Nursery in North Carolina. The types include Camellia taliensis, an assamica variety, and 3 sinensis varieties including “Small leaf” “Large leaf” and “Black Sea.” To learn how to process tea into different styles, I plan on traveling to China and Taiwan if/when COVID becomes a relative non-issue. I’m taking Mandarin classes to aid in this journey.

Tea became a hobby and my daily drink of choice some time late in the last decade. My introduction to loose leaf came, following a lone tin of some Tie Guan Yin oolong many years prior, in the form of dumpster-dived Wuyi oolong packets that somebody left upon moving out of an apartment building. From there, my palate expanded to teas from across China and the world. I used to focus more on taste and still harbor the habit, but after trying sheng pu’er, I tend to focus more on how a tea feels in my body. Does it complement my constitution? Does it change my mood or does it enhance my current mindstate? While I may not mention those effects in tea notes, it is what I value most.

Flavored teas are not a favorite but I do drink them intermittently. Drink a variety of teabags at work. Herbal teas/tisanes provide balance. Unfiltered tap water heathen (it’s good here).

In terms of who I am, you could consider me a jill of all trades. Specialty is not my strength, as can be seen in the spread of my tea notes.

One thing I will always love is riding a bicycle.

Location

Sonoma County, California, USA

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