My first Steepster-logged oolong, woo.
Whoa, this smells very sweet, almost grape-y, that specifically sugary element. But—and I’m not at all familiar with oolongs in general so maybe it’s a thing with them?—it has a funky plant-y/vegetal thing going on all throughout too, which seems to intensify as it cools/I drink more, and an almost salty note towards the end of the sip. It is kind of a wonder how it can start out so sweet and end so salty/savory. I can’t decide if I like it or not. Hm. It is very smooth, I’ll give it that. And I find it a marvel that it’s possible to smell salt—not sure I’d ever realized one could before. Oh wait, I’m forgetting salt marshes, duh. (Speaking of…this smells a little like that, yes! Salt and plants and sand!)
It tastes sort of like when you slather salty melted butter all over summer vegetables that contain natural sweetness (say, freshly shucked corn on the cob)—that mix of salt, fat, sugar, and plantiness.
After I finish the cup, a bunch of complex flavors linger. A salted nut element comes through! Fascinating.
It’s bugging me because one of the aftertastes is distinctly something I’ve tried for years to remember the source of, where it’s like salty raw dough with a tinge of…I don’t know a word for it. But it dramatically evokes childhood and I hate that I’ve never been able to figure out what it is (and even stranger, a friend of mine tells me she knows what I’m talking about and can’t put her finger on it either). Like buttery play-doh kind of. Weird and cool that this tea has it in it though!
Smelling the wet leaves after steeping and cooling: all salt marsh and seaweed.