2007 Spring Tai-Tung "Si Cha" Oolong
Parameters:
9 grams/120 ml teapot; 10 second rinse, 15 second for first three steepings, add 10 seconds for each additional steeping
Dry Leaf Appearance:
The leaves had a very dark color to it, and there was a strong roasted aroma that made was very delicious. The tea was roasted very well, and it showed all the characteristics of a tea that was handpicked.
Tasting Notes:
The roasting gives the tea a very pronounced fruity. I detected subtle plum flavors, along with some peachiness. It had a very silk smooth taste, which was very mellow. However, at the same time there was a slight tartness to the tea which I enjoyed. It ook a while for the tea's flavor to fully awaken, and I had to experiment with the parameters before getting it right. For me at least, the flavors seemed to "peak" during the third steeping. All in all, there is a certain richness and orchid floriness.Conclusion:
I wasn't a big fan of this tea, although after reading about in on the website I was really excited and perhaps had inflated expectations. I would say that I enjoyed this tea, but I probably wouldn't try it again on my own. The flavors were good, but it wasn't the kind of "bold" tea that I thought it was, which is what I usually enjoy. Don't let this discourage you from trying it out though, it's more that this particular tea was "incompatible" with my preferences and tastes.Post Notes:
I'll be posting up a review of a 2008 Summer Wenshan Baihao from Shan Shui teas that I tried out a few days ago. I also have some tasting notes from a Black tea I just tried out from Plucker's Pick (too many teas in my life!). Looking for a yixing for black tea if anyone is willing to help out...
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