Roasted Oolong
 |
|
Commercial Description
This tea begins as a classic, medium-oxidized Tie-Guan-Yin, processed in the traditional style. It is finished and cured with a slow firing in bamboo baskets over a charcoal fire. The result is a tea with smooth, rich and inviting character.
Brewing Instructions: (from Upton Tea Imports)
2¼ g/cup, 190°F, 3-4 min.
Ratings & Reviews
Page 1 of 1 page with 1 review
77 Aroma: 7/10 Flavor: 4/5 Value: 5/5Alex Zorach (1448 reviews) on Feb. 25th, 2010
Aroma is mellow and smooth, with a pleasant woody quality. Stronger in flavor than Upton's similarly-priced non-roasted Tie Guan Yin's. I found this tea to be subtle; it grew on me, and I enjoyed the last cup I made from the sample significantly more than the first. Oddly, I find that much of the flavor sinks to the bottom of the cup.
I found Upton's brewing recommend worked well, but I also found that this tea is not greatly affected by brewing temperature. Using boiling water destroys a bit of the complexity, but still yields a tasty tea.
I also find that this tea works very well for multiple infusions. Even brewing the first for 3 minutes, I was able to get three infusions, with the second almost as strong and complex as the first, and the third weaker in flavor but still quite aromatic. I settled on brewing two cups for 3 minutes and leaving the third to brew a long time (most of the bitterness is gone by that point). If you like stronger cups you might instead try 4-5 minutes, followed by a second, very long infusion.
I think this tea can compete on an equal footing with many higher-priced teas. It's rare that I find such an inexpensive tea that is so good for multiple infusions.
Page 1 of 1 page with 1 review
More Oolong Tea from China from Upton Tea Imports
Tie-Guan-Yin Oolong First Grade
| Style: | Tie Guan Yin |
| Region: | China |
| Caffeine: | Caffeinated |
| Leaf: | Loose |
3
3 Ratings
'Wu Yi' Water Fairy Oolong
| Style: | Shui Hsien Oolong |
| Region: | Fujian, China |
| Caffeine: | Caffeinated |
| Leaf: | Loose |
1 Rating
