6 Tasting Notes
Yerba Mate, peppermint, fennel seed, ginger, clove, peppercorn.
I am unsure if this blend still exists – a friend brought it back from the U.S for me as a gift.
It is well balanced. While not comprised of my favourite ingredients (being polite) I did appreciate the craft that went into getting a great balance of flavours. None seem to outshine the others. The peppercorn adds the TASTE of pepper without overdoing the heat. I loved the restraint in not doubling aniseed flavours with liquorice root as well as fennel seed. The seed is enough to give that lovely aromatic sweetness without being sickly. Clean and lingering. The mouthfeel builds and enchants as you sip. This guy is invigorating. I did wonder a little, though, where is the mate???
Not my highest scoring by all means, but this is not due to unmasterful blending, just my personal tastes and leanings.
Preparation
Milky oolong from Zenstation was my first foray into the low oxidation level oolongs. I believe this one was around 10-15% – which, combining with the terroire of its plantation gives it the intense creaminess for which it is named. It is best brewed following gong fu cha and with nose and tasting cups you can experience its true magic. Very generous with the loose tea, shorter brew time will allow you to mimick the Zensation brewing. Unlike any other oolong I have tasted. At a stretch, it is similar to Dong Ding, but note – at a stretch. It really is unique.
Preparation
Robust and roasty with an earthy honey flavour and a tiny hint of remaining astringency to finish. Not my favourite oolong in the world – I tend towards the milkys and the oriental beautys and lots of the formosan teas, but a great experience. One of those teas you sometimes get in a definite mood for.
