Here’s to my other insatiable desire for ‘chocolate note’ black tea!
And backlog. What-Cha describes it having a carob profile, and I agree for the most part. I was surprised at how much this tea reminded me of an Assam in its smooth quality. The carob like notes are closer to an Assam. It also has a fruity, chocolate covered raisin aftertaste. Oddly enough, I’ve had the same taste in some coffee from Java. Could be my imagination. More carob and malt in the overall body. It’s a little too strong for my tastes, but I will again play around with the sample. When don’t I play around with the brewing parameters anyway?
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Oh man, are you drinking all these now, tonight?
No. The ones I drank today are: leftover brewed Taiwan Milk Oolong from What-Cha, Oollo Baozhong, a Hawaiian tea that tasted like a Baozhong (Mauna Kea Green). Tonight: the Chou Shi, the Pine Oolong, and now UNYtea’s Alishan.
I am on a search for “the perfect green affordable oolong” AGAIN and totally neglected Andrew’s wise advise on them. I listened to him for a few months, then I went green oolong crazy again. I’m convinced its a seasonal thing. I love Taiwan green oolongs, but since they are so weather dependent and so delicate, finding a lasting staple of one is a pain in the wallet. Turned out I wanted ALishan or a Lishan, but every single time I have those varieties, the taste is different.
Impressive nonetheless. I’d be up till Tuesday with this lineup.
Non-attachment. I suspect that is the key. Each moment is unique. Each breath is unique.
What was Andrew’s wise advice on them?
To be careful and not splerge on them because they can become incredibly expensive.
I don’t know if this is what you are after, but I love Premium Silky Green from Bird Pick Tea, which they have listed as a green tea but which is without doubt (see lots of reviews) a green oolong. It is so buttery and delicious. If I ever get my cupboard whittled down I will buy some more.
Ah! I am guessing that we’ve all been ignoring that advice then.
And ashmanra, I am writing that one down on my future—distant future—purchase list. Thanks for the tip.
I’ve seen it. I’m pretty damn sure it’s a Jin Xuan-which have all been hit or misses for me. I did want to try it eventually.
Oh man, are you drinking all these now, tonight?
No. The ones I drank today are: leftover brewed Taiwan Milk Oolong from What-Cha, Oollo Baozhong, a Hawaiian tea that tasted like a Baozhong (Mauna Kea Green). Tonight: the Chou Shi, the Pine Oolong, and now UNYtea’s Alishan.
I am on a search for “the perfect green affordable oolong” AGAIN and totally neglected Andrew’s wise advise on them. I listened to him for a few months, then I went green oolong crazy again. I’m convinced its a seasonal thing. I love Taiwan green oolongs, but since they are so weather dependent and so delicate, finding a lasting staple of one is a pain in the wallet. Turned out I wanted ALishan or a Lishan, but every single time I have those varieties, the taste is different.
Impressive nonetheless. I’d be up till Tuesday with this lineup.
Non-attachment. I suspect that is the key. Each moment is unique. Each breath is unique.
What was Andrew’s wise advice on them?
To be careful and not splerge on them because they can become incredibly expensive.
I don’t know if this is what you are after, but I love Premium Silky Green from Bird Pick Tea, which they have listed as a green tea but which is without doubt (see lots of reviews) a green oolong. It is so buttery and delicious. If I ever get my cupboard whittled down I will buy some more.
Ah! I am guessing that we’ve all been ignoring that advice then.
And ashmanra, I am writing that one down on my future—distant future—purchase list. Thanks for the tip.
I’ve seen it. I’m pretty damn sure it’s a Jin Xuan-which have all been hit or misses for me. I did want to try it eventually.