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“Thank you, Sil, but no. This tastes like toasted wakame or nori. Most definitely not what I want my tea to taste like. Let’s see if my brother likes it. :)” Read full tasting note
“another sipdown for the day….there’s hope of getting back to where i started on friday i think? the aroma of this one is malty and cocoa-ey. drinking this one, it’s your typical roasty, dark...” Read full tasting note
“Another Sipdown from NofarS! This is a very nice one, a little roasty with a fruity flavor. I kept the temp at 195, first steep 1 min, 2nd steep 3. Both were delicious!” Read full tasting note
“First gongfu session in months. Roasty, fruity, tasty oolong. What’s not to love?” Read full tasting note
Season: 2012 Spring (harvested in 2012 May)
Altitude: 300 meter above sea level
Varietal: Tikuanyin (Iron Goddess of Mercy)
Origin: Muzha district, Taipei City, Taiwan
Semioxidized
This Premium Muzha Tikuanyin tea is competition grade. The tea is handpicked, handcrafted and produced from Tikuanyin varietal. The production method of Taiwan TKY is complicated as the tea leaves must be repeatedly rolled and cloth twisted and then charcoal roasted for several days. The aroma and taste is this tea is fruity and sweet with this attractive and lovely Tikuanyin fragrance. It is rich and complex, and stands up very well to multiple infusions.
Muzha tea region is located on Muzha township in Taipei City and it is also known as the home of Muzha Tikuanyin tea. Tea plantations are spread between 200 to 500 meters above sea level. Tikuanyin tea trees are less productive and more difficult to maintain comparing with other varieties of oolong tea tree.
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another sipdown for the day….there’s hope of getting back to where i started on friday i think? the aroma of this one is malty and cocoa-ey. drinking this one, it’s your typical roasty, dark oolong. There’s none of that flavour that i dislike from roasty oolongs. I think i’ll enjoy the other steepings of this one as well.
You can tell that this oolong is deeply roasted by looked at the color of the leaves that are tightly-rolled. It may be the darkest I have seen thus far! Once infused the aroma really magnifies! It has a charcoal and mushroomy type aroma paired with a cross between an oolong and a green.
The flavor of this is very clean for a roasted/toasted oolong. It has a deep and rich flavor. It’s a bit charcoally but also a little reminiscent of cocoa, too. This is very unusual but in a fascinating way!
Totally YUMMY and totally unique! EXCELLENT craftsmanship!
Backlog:
Notes of roasted nut, charcoal, and hints of sweet fruit come through in the first infusions. The flavor intensifies with subsequent infusions, and it becomes very deliciously roasty-toasty. I also notice creamy/buttery notes, and because of the toasty flavors, it almost tastes of browned butter. Sweet stone fruit notes.
Later infusions bring out a mineral-y sort of flavor, but it doesn’t really overwhelm the cup, there are just those notes off in the background. Mostly this tea is sweet with it’s fruity flavors, and delicious roasted nut flavors. Nice.
Here’s my full-length review: http://sororiteasisters.com/2013/11/02/muzha-tikuanyin-oolong-tea-from-t-oolong-tea/
This is much darker and roastier than I was expecting (which is not my favorite kind of oolong). For me this was slightly bitter, although I’m sensitive to those flavors—my mom didn’t seem to notice or be bothered by any bitterness. There are also some deep earthy flavors and a moderate amount of roastiness. Definitely a good dark oolong, but when I want something roasted I’m more likely to reach for a green.
Mmm seaweed (sense the sarcasm). :P
Seaweed is great in my Japanese food. And Korean food. And, you know, food. I could have added miso paste to this and had soup…
bwahahahahaha
I don’t understand how people get fruity and cocoa notes out of that…