From the look of the leaf to the aroma it produced in the open air around it, this is one wonderful tea.
I use about 6g per 100ml which is heavy or me, but there is just something about the rich mineral content that comes through this fireroastedmaddess that I call a warming cup of tea.
Out of most 2016 productions this may be one of the top 10 because 2016 and oolong variations did not get along; and I will also chime in and say the 2016 Japanese green season wasn’t all that great either, but I only tried 12 variations and over 30 oolongs from China and Taiwan so maybe I’m not a good picking man anymore.
Was my side comment longer than my actual tasting note?
People who liked this
Comments
What particular tea harvests in 2016 would you say turned out “good” if the oolongs and Japanese greens haven’t been up to par?
Yeah lol. You got to the point fine. I confess that it’s been harder for me to drink greens and oolongs lately myself, save for the goodies you’ve sent me.
@mtchyg there are exceptions of course like some particular Dong Dings this year or tencha (being ground to matcha) but overall this year has been a better spring harvest of raw puerh, higher grade quality ripe puerhs, and white teas. I’m not one to enjoy puerh to a high extent, but they have been the more quality per price this year versus $20/oz oolongs that I’ve been trying to get into. Dancong this year has been a crazy trip to figure out where and what to get because that market is incredibly flooded now as are many.
The laoshan black teas from all over turned out well though which is a plus, but again… the black tea market is crazy flooded so it’s hard to make an assumption as to the other sorts as I don’t drink them too often.
It’s just been a sad year because the SLX from 2015 is outperforming the 2016 stuff and green SLX doesn’t improve with age.
Thanks for the insight. I’ll have to take a look at some of the 2016 ripes. Haven’t gotten into too many so far this year.
I did however just get some of this Fo Shou in the mail yesterday so I’ll have to have a go with it soon.
What particular tea harvests in 2016 would you say turned out “good” if the oolongs and Japanese greens haven’t been up to par?
Yeah lol. You got to the point fine. I confess that it’s been harder for me to drink greens and oolongs lately myself, save for the goodies you’ve sent me.
@mtchyg there are exceptions of course like some particular Dong Dings this year or tencha (being ground to matcha) but overall this year has been a better spring harvest of raw puerh, higher grade quality ripe puerhs, and white teas. I’m not one to enjoy puerh to a high extent, but they have been the more quality per price this year versus $20/oz oolongs that I’ve been trying to get into. Dancong this year has been a crazy trip to figure out where and what to get because that market is incredibly flooded now as are many.
The laoshan black teas from all over turned out well though which is a plus, but again… the black tea market is crazy flooded so it’s hard to make an assumption as to the other sorts as I don’t drink them too often.
It’s just been a sad year because the SLX from 2015 is outperforming the 2016 stuff and green SLX doesn’t improve with age.
Thanks for the insight. I’ll have to take a look at some of the 2016 ripes. Haven’t gotten into too many so far this year.
I did however just get some of this Fo Shou in the mail yesterday so I’ll have to have a go with it soon.