lol! the aroma from the steeped leaves actually reminded me of being in a canteen at a marks and spencers (M&S is a department store if you dont have them in the US) roasty with a bit of fruit. Aroma from the cup has the oily/buttery smell of a dancong. tried it 3g western style, too weak.
5g 100c 1 minute in the gaiwan, however, the aroma, of the steeped leaves, i swear down, was a really nice british-indian curry. i kid you not. the taste, however, wasnt strong enough again. weird.
second steep, straightaway after. for 2 minutes. still smells of curry hahahaha. a bit bitter and chocolate-savoury. oversteeped, slight yucky aftertaste.
im a bit tea’d-out so i iwill update this review later when ive experimented more. any suggestions on how to brew from anyone who knows this tea would be great.
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I have been curious about this one. I cannot speak for this tea specifically, but I have noticed that heavily roasted oolongs tend to need higher temps and longer steeps. I have a heavy roasted TGY that needs boiling water and a ten minute steep. Sounds crazy, but it works for that tea.
I have been curious about this one. I cannot speak for this tea specifically, but I have noticed that heavily roasted oolongs tend to need higher temps and longer steeps. I have a heavy roasted TGY that needs boiling water and a ten minute steep. Sounds crazy, but it works for that tea.