Sixth tea for March Mad(Hatter)ness! This is for the oolong tea round, going against TeaSource’s Strawberry Oolong.
This is the Spring 2017 harvest, ordered in 2018 sometime. I shared it with my friend Todd during advent season but still haven’t tried it myself yet! Brewed 3.5g to 350ml 205F water for 3 minutes. (And guys, I think my kettle is trying to die… may know exactly what I’m getting myself for my birthday in a week this year!)
The brewed tea smells lovely, I’m getting notes of caramel, subtle roast, nuts (pecan?), and minerals. It sort of smells like a “more roasty” praline! On the sip I’m getting notes of minerally earth, roasted nuts, and a touch of honey-baked bread. There is a florality in the aftertaste, but I can’t place it. The sweetness and toasty/nutty notes really do give me a sort of praline or nougat impression. I think my only complaint is that it is a touch drying, and I wonder if dropping my leaf amount just slightly might smooth that out.
Very satisfying! This is a tough call against the Strawberry Oolong; I have really enjoyed both today, and they both have quite a range of flavors as well. But I think, side by side, this is the superior tea. Ya Shi Xiang “King of Duck Shit Aroma” Dan Cong Oolong moves on!
(It’s strange, I feel like lately I’ve been reaching for green, floral, and fruity teas, but clearly the results of March Mad(hatter)ness have shown I’m really into roasted flavors right now! Huh…)
Flavors: Baked Bread, Candy, Caramel, Drying, Earth, Floral, Honey, Mineral, Nutty, Roasted, Roasted Nuts, Sweet