Sipdown no. 186. A sample.
I had a different experience of this than some other notes reflect, but I steeped in the gaiwan for short infusions starting at 15 seconds and adding increments of five seconds for a total of five infusions.
I also used water a bit hotter than I usually do for oolongs, mostly because something happened to the outlet where my zojirushi was plugged in and I had to reboil the water. I didn’t have the patience to wait for the water to cool, so I used it as it was on its way down from boiling.
The result was that my experience of this was more like a green oolong than a roasted one, but it was at the same time a bit unusual for a green. The aroma had a sort of a milky floral scent at first but mellowed over subsequent steeps into something that smelled fresh and nutty — but not roasted nutty. More like green (unroasted) almonds. By the third steep, the floral notes were quite lovely. I thought of lilacs, though I’m not sure that’s actually what I smelled, and by the fourth and fifth steeps, I got a whiff of fresh, raw, sweet, warm root vegetable, carrot maybe. A little less pronounced in the fifth steep. Perhaps more like turnip or parsnip. The wet leaf smelled like sweet potatoes to me.
Really tasty and wonderful, but I wonder whether cooler water would have yielded the same flavors. Oh well, I am not likely to find out soon as I’m on lock down. All I can say is this was excellent tonight.
Flavors: Almond, Carrot, Floral, Green, Milk, Sweet Potatoes