Finally writing about this new oolong I have acquired :)
https://instagram.com/p/7EEv7gRYMn/?taken-by=liquidproust
First thing I noticed right away is that the stock that I am being sent isn’t having the massive pieces removed, but I love it this way :) https://instagram.com/p/7EETPLRYLu/?taken-by=liquidproust
At first I was thinking that it would be annoying to get gloves and hand sort this out from the pure leaf and leaf on stem… but, it seems that people would enjoy some stem if I provided it in there. Now as for the aroma, I’m quite unsure how to explain it so the best I can say is a cross between legit anxi and alishan… so not 100% floral, but it’s there. Though, looks and smell aside, the taste is what I am hoping works out. Now I was planning to pair this up with some fresh blueberries and some purple or blue flowers, but as I was tasting it I realized something very strange: this tea brew a thick liquid. The thickness of this tea is similar to that of melted butter, so yeah it does take some pressure to push through your teeth. I’m not so sure how a thick tea would paid with blueberry, but at the very least I need to try right?
Side note: I was imagining how crazy gyokuro would be if it was picked this way…
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I agree, thick mouthfeel tea would be weird with blueberry, unless it were something creamy, like blueberry CUSTARD oolong (which I would die for).
I will think about that… part of me wanted to do blueberry cobbler with ice cream, but I’m kind of against oolong and cinnamon when it’s a green oolong.
I agree, thick mouthfeel tea would be weird with blueberry, unless it were something creamy, like blueberry CUSTARD oolong (which I would die for).
I will think about that… part of me wanted to do blueberry cobbler with ice cream, but I’m kind of against oolong and cinnamon when it’s a green oolong.