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