From the aged oolong buy:

I started with 1 minute steeps and worked my way up, b/c flash steeping oolong never works for me. Also used a gaiwan.

I agree with LP – the aroma is just “no.” Also agree with Allank that there’s definitely a whiskey note to the flavor, and with Jim in that it’s a very complex and interesting tea.
Based on the appearance and aroma I assumed it would have a roasty flavor, but it doesn’t. It’s actually quite smooth. Whiskey is really bang on. I actually quite like it. After three steeps, the flavor starts to evolve; it becomes slightly sweet, even a little fruity. And then it fades. Fifth (sixth?) steep was 2 minutes and the flavor was very meh, so for my last steep I went all the way to 5.

I’ve never had a tea like this one, and I’m grateful for the opportunity to try it. I have enough for one more session, I think I’ll try it in my clay pot and see how it affects the flavor.

200 °F / 93 °C 4 g 3 OZ / 75 ML

Sounds interesting!

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Sounds interesting!

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For many years I drank cheap asian market-bought oolongs because I really didn’t know what was out there. For the last year or so I’ve been educating myself and making a foray into better quality teas. During the course of my journey I have fallen hard down the puerh rabbit hole – it started with young sheng, but now there’s another even deeper hole in the aged category, and I may be careening down this particular rabbit hole forever. I do still find time for aged oolong, a good wuyi yancha, and the occasional aged white.

I stopped rating teas awhile ago. I guess the numbers stopping meaning anything after awhile. For a long time I was pretty good about keeping my cupboard up to date and reviewing teas, mostly to help me keep track and remember what I like. I’ve gotten lazy about that for the last several months.

The tea addiction has also spawned a new addiction to throwing pottery, and I have become mildly obsessed with making tea cups, shibos, and teapots.


Southestern USA

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