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“I am ON IT this week. This is supposed to be an easy drinking green, though I can’t pick much of a difference between it and the oolong (it’s similarly rolled leaf) but that’s probably just because...” Read full tasting note
Ali Mountain (阿里山), or other high mountains.
This is the most widely known general name for lightly oxidized oolong tea, much of it picked in winter and therefore termed “Winter tea”. Among the oolongs grown on Ali Mountain, tea merchants tend to stress the special qualities of Gold Lily ( 金萱: Chin-Hsuan, or Jin Xuan) tea variety, which is the name of a cultivar developed in Taiwan in the 1980s. The oolong tea made with this cultivar has a particular milky flavor.
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I am ON IT this week.
This is supposed to be an easy drinking green, though I can’t pick much of a difference between it and the oolong (it’s similarly rolled leaf) but that’s probably just because I’m a GREEN NOOB/DON’T CARE. ¯\(ツ)/¯
Still enjoying getting through these, after saying that.
OH LMAO it’s a fucken oolong too. Never mind, then.
No matter how hard I try, I just can’t get on board with the oolongs.
Oh man! Oolongs are the only green variety I feel strongly about.
I have read a bunch of reviews of people talking about how wonderful, creamy and smooth they are, but all I taste is bitter cardboard. I feel like I’m missing out on something!
I don’t get the creamy notes at all but I rarely pick up on flavours apart from “mmm tea”. Unrefined tastebuds :(