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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.

Saturday, October 25, 2008

Premium Winter 2007 Buluomi

7.5 grams for an approx. 130 ml gaiwan; 10 second rinse followed by 15 seconds for first three steepings, adding on 10 seconds for each additional one.
Dry Leaf Appearance

The leaves had a dark green color. It reminded me of wuyi yancha, but with unroasted leaves. There was a very strong veggie smell that reminded me slightly of high mountain oolong leaves.

Tasting Notes:

This tea had a surprising sweet aftertaste that lingered on my tongue. Judging from the dry leaves I had expected something similar to High Mountain teas, so I was surprised by this. The tea had a very smooth finish, with a slight baked pineapple aroma to it. It was very creamy, a nice contrast to the other oolong types. The tea was very durable, and the sweetness continues even after six to seven steepings. The tea had a golden green color, with amazing clarity.


The wet leaves had a very strong "plant" smell to it. It reminded me of being in a warm and humid jungle. Like the tea, I detected a slight baked pineapple aroma in the wet leaves. The wet leaves were very durable, and had a dark green color. I had originally thought that this tea would not be one of my favorites, but I actually liked this tea a lot. It's a great contrast to high mountain oolongs and it's an interesting variety of oolong. I don't think I've seen this anywhere else other then on Shan Shui Teas.

Side Note:
When sniffing for the aroma of the wet leaves, I put my nose close to the gaiwan, accidentally breathing in some hot steaming leaf into my nose! Although this should have taught me a lesson, that's the only way I can properly take in a tea's aroma

1 comment:

Victoria said...

Hummm that looks mighty tastey to me!
Nice review!