There was a wonderfully fruity-floral fragrance wafting up from the cup when it was brewing. When I tasted it the flavour made me think that maybe I didn’t add enough tea to the strainer in my mug. I’d put in a scoop (about 1 tsp) but it does taste a little weak to me. The notes I can pick up are an interesting mix of bakey-ness with a milky taste in the background and a smooth feel in the mouth.
As the tea cools it shifts from a bakey flavour to more of a vegetale taste. I’m still getting the milky notes, but it’s a not a sweet sort of milk like you’d get in a proper milk/silk oolong.
I’m not as enamoured with oolong as I was with my Ti Yuan Yin and Tung Ting. But like so many of my teas I’ll need to work with the steeping parameters before I make a final decision on the rating. Does anyone have any particular bits of wisdom or advice on how to brew this particular tea?
Preparation
People who liked this
Comments
Maybe ever so slightly increase the temp? But if your gut is that you didn’t use enough leaf, I’d use more. You don’t want what flavor is there to get bitter.
A lower temp should bring out sweeter/lighter notes… ♥ the bakey-ness, btw. Hehe!
The temperature seems about right for Ali Shan. I love Ali Shan, it tastes like a mixture of ti kuan yin and another tea. Sometimes I get a bit of a minty flavor.
Maybe ever so slightly increase the temp? But if your gut is that you didn’t use enough leaf, I’d use more. You don’t want what flavor is there to get bitter.
A lower temp should bring out sweeter/lighter notes… ♥ the bakey-ness, btw. Hehe!
The temperature seems about right for Ali Shan. I love Ali Shan, it tastes like a mixture of ti kuan yin and another tea. Sometimes I get a bit of a minty flavor.