2.25 tsp for 500mL water @90C, Western style, steeped three minutes.
I received a sample of this tea from the 2017 Toronto Tea Fesitival’s oolong tasting box.
The instructions on the packet are alarming: boiling water, 100C. What?
I decided to ignore that and use 90C water. And I’m glad I did.
Dry leaf: twisted and dark strip-style oolong. Scents are sweet, toasty, anfd a bit musty.
Wet leaf: long and glossy dark brown, with some dark green. Scents of toast and molasses.
First infusion
Liquor is light copper, no down. Sweet and toasty with some dark fruit notes and a strong mineral finish. In fact, it’s very sweet, almost like a pale honey. A heavier body than I was expecting. I’ve made a 500mL beaker here, so it might be a while before I try a second infusion.
Sweet, toasty, fruity, and mineral. Lovely.
