Today ended up being an oolong roast day. I tasted a Si Ji Chun I roasted in September after hating its vegetalness unroasted. The roast brought out some woodiness and spice reminiscent of a yancha, weirdly enough. Four or five steeps in, it had a strong brown sugar sweetness. I decided to roast it some more and see where it goes.

I also roasted an Alishan Jin Xuan that was a victim of poor storage at a cafe for a few years. I got several ounces of it ridiculously cheap because of that. Initially I tried a short refresh roast, and while it smelled great–honey, flowers, apricot–all that disappeared when I poured water on it, and the taste just wasn’t there, hardly any better than before reroasting. I roasted it a little further and I’ll check on it in a couple months.

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I mostly drink roasted oolongs, Chinese black tea, Darjeeling, and occasionally sheng puerh, aged white tea, or Japanese green tea. Assam, Ceylon, etc., don’t interest me much, and I don’t like flavored tea except Earl Grey and chai.

I don’t think rating tea is very helpful when everyone rates on a different scale and looks for different things in tea, so I will probably never rate anything I review.

Aside from tea, I also like single origin coffee, wine, and craft beer. Other interests include listening to and making music, music-related electronics, sci-fi and fantasy, writing, and cooking.



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