四季春/4 Seasons of Spring

4.8g, 100mL gaiwan

Green oolong per description and brewed at 212f and timed as advised. Interesting.

Brita filtered water off the boil.

Like most Taiwanese oolongs, seems to be rolled fairly tight.
Dry leaves have a sweet, lightly toasted aroma, reminiscent in ways of a Jin Xuan. There is a slight smoke that is muted.

30s: smoke at forefront of wet leaves. Wow! strong, with slight floral sweetness. tastes like a light Jin Xuan that I’ve tried in the past, but w/ a hint of smoke. Tampered sweetness.

40s: similar as before. very light sweet aftertaste. something reminds me of tomato here, but not quite vegetal.

1 min. 40s: not much different from before. also a sort of mint-like note. Sometimes oolongs blossom in later steepings, but I didn’t continue. Relegated to the overnight cold brew bottle.

cold brew: sweet fruit notes with smoke. End notes resembling a light roast coffee, which I found interesting.

Preparation
Boiling 0 min, 30 sec 4 g 3 OZ / 100 ML

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while this site is mostly inactive, the organization and formatting is convenient to add notes without the hassle of making a blog. And yes, people do leave reviews elsewhere, but it’s convenient to have them all clustered in one place when you’re purchasing or deciding to purchase something. While tastes vary from person to person, hobbies tend to be universally expensive and time consuming, and tea is no exception. Learning as it relates to perception is largely individual and thus these reviews represent my own experience, but also are my small contribution to reducing inefficient blind buys (ahem, tuition, as it were) universally.

As of 4/21/21, I will no longer assign numerical ratings to a tea unless it is terrible enough to warrant one. There are a lot of solid teas out there, so it’s hard to differentiate. I prefer reading mildly subjective reviews from others, anyway, over a very subjective numerical rating.

Not too into 红茶, Taiwanese oolongs, or gyokuro.

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