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“2 tsp for 500mL water @90C, steeped three minutes. I received a sample of this tea as part of the Toronto Tea Festival 2017 Tasting Box — Oolong Tea. Dry leaf: tightly rolled, light ot medium...” Read full tasting note
High mountain grown bold hand plucked tightly rolled deep dark green leaves produced form the very aromatic and flavorful Chin-Shin varietal. These leaves produce an amazingly sweet and flavorful tea liquor with full mouth feel and very well developed complexly [sic] floral aroma.
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2 tsp for 500mL water @90C, steeped three minutes.
I received a sample of this tea as part of the Toronto Tea Festival 2017 Tasting Box — Oolong Tea.
Dry leaf: tightly rolled, light ot medium green. An unfortunate whiff of condensed tomato soup in the scent.
Wet leaf: gorgeous long and twisty medium green leaves with some stems. Vegetal aroma, edging to briny.
I need to say this upfront: I generally don’t enjoy vegetal and brothy teas. Sometimes I think of soup; sometimes I think of scallops. So I’m not sure I can fairly review a tea with such qualities.
Liquor, first infusion: palest green, almost a pale yellow. Vegetal and slightly briny aroma: buttered greens, faint whiff of scallops. Delicate taste of buttered greens with a sweet and floral finish. After swallowing, however, I get a dominant vegetal taste left in the mouth. Not getting much of a floral aroma.
As the tea cools, some mineral notes come out. Vegetal dominates.
If you like a vegetal green or oolong, this will probably suit you.
