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I embarked on my tea journey when I studied abroad in China in 2008 and traveled around Taiwan that summer. I'm here to share my experiences and offer my own opinion, advice, and comments on tea.

Tuesday, September 23, 2008

Hou De 90s Aged Mu-Zha "Si Ji" Oolong

I had actually finished the tasting notes for this particular tea a few days ago, but I was preoccupied with finding a new teapot. But here it is, my tasting notes
Dry Leaf Appearance:There was a wonderful roasted flavor
9.2 grams for a approx. 120 ml, roughly 1/3 of the teapot. Five second "wash" followed by 1 0seconds for the first two steepings, adding ten seconds to each additional one.
Tasting Notes:
I'm a little mixed about my feelings about this tea. When I first brewed this tea I steeped at intervals of 15 seconds for the first few steepings, but I found that the flavor was overpoweringly fruity. After fine-tuning the steeping times this did not pose a problem anymore. There aroma and flavor of this tea is distinctly a plum flavor. I'm not kidding when I say I can almost taste plums when drinking this tea. There is a somewhat spiciness that lingers in my mouth. Additionally, the tea is very mellow and smooth, thanks probably to the aging it's gone through. There is a slight woodsy aroma to the tea by the fourth brewing.

The plum flavor from this tea I think is crucial to whether you like it or not. I happen to be a big fan of plums so I'm rather partial to it. On the other hand, however, the flavor was not as complex as I would've liked it, like the different subtleties in High Mountain Oolongs. But maybe that can be attributed to by the fact that I'm still a novice at tasting teas. I love the amber tea liquor though, because it remains me of a warm autumn day. One a unrelated note, I'm surprised by the poor quality of these photos, because I remember when I took these photos and looked them over, they looked half decent. And I don't have a chance to reshoot because I'm currently finishing this tea.

Other Related Business:
I'm always reading on other tea blogs about how particular teas taste fruity, or there's a chocolate aroma to it. Well, to help me get a sense of what they're talking about, I've been tasting various dark chocolates and eating more fruits so I can get a sense of when a tea is "fruity" or "spicy" and so on and so forth. Even if I learn nothing from this, at least I get to eat more chocolate, which is always a win in my book.

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