Sunday, January 18, 2009

1991 Alishan Aged Oolong

There's no story behind this one. An aged Taiwanese oolong that has a hard roast, so has likely been reroasted frequently, and not forgotten.


Little black balls of oolong. Like most aged oolong, they can really pack a punch. They open up after a rinse with an aroma that's thick with cookie-dough sweetness. The liquor starts with some charcoal in the mouth, but is all sweetness after that. Full flavor, high sweetness, rich, and thickly sweet.


For most, I imagine this will be too sweet and not have enough else going on. I love it, but as it's turning out, I can only drink it as frequent as once a week. Otherwise it can be too sweet to the point of disgust. Luckily, later in the session, the sweetness dulls down, or the taste buds adjust, and the tea becomes a nice charcoally sweet blend, still with the flavors of raw cookie dough (or you can think of it as caramel and coffee).

5 comments:

tieguanyin said...

Hello Wesli,

That Alishan looks positively delicious. Where can one obtain a sample of it? I like the new picture at the top of your blog page. Will you be introducing this teapot?

Bon The!

Alex

Wes Crosswhite said...

Alex,

It's from http://camellia-sinensis.com/

I like the pot, but I don't know enough about it to make an interesting post. It's made from clay that had been stored in Zisha No.1 factory for 30 years. I don't even know what kind of clay. :(

emmanuel said...

Fully agree with your review. I also enjoyed this tea a lot... The "positive" charcoal taste is quite surprising when you're not used to it.
Nice pot.

Ecclenser said...

Mmm... Cookie dough...

It may seem like an odd analogy, but I know precisely the note, though I've not had this Alishan.

Might have to snag a sample.

If you like the re-roasted style, you may like Longevity oolong from TeaSource, or the supreme version.

Regards.

Wes Crosswhite said...

Hey, thanks for the recommendations, I'll have to try those out.