After the last three Verdant oolong offerings, this one’s a real treat! Now this is something I’d order again.
If you’re planning to drink this tea I advise not to be like me and pair it with strong foods, like sharp cheddar, balsamic vinegar, or salmon burgers. The first steep is lilac butter, and while it does feel “fat thick” it’s still a delicate flavour profile.
Second and third steep offer lighter floral notes, with a touch of cream gaining ground on that butter note. Lingering aftertaste reminds me of an uncooked plantain, or soaked rice; it’s subtly starchy, and creamy-sweet from it.
Fourth steep smells of spiced flowers and lime fruit. There are a lot of things going on that I can’t pinpoint so I will sum it up as “floral fruit juice cream.” It’s like eating mango-flavoured tofu desserts (texture), while walking through a flower garden and sniffing all the violets.
Fifth steep is starting to get tired, so we’ll call it quits here.
Steep Count: 5 (x2)
I was drinking a gongfu cup (180-190F, 15sec), alongside a less impressive western style (185-190F, 3min) cup, which I didn’t make a note of here. It was generally flatter than the gongfu method, but the third steep was distinctly citrus-lime; the added cream and malt notes made me think of key lime pie.
(2016 Fall Harvest)Flavors: Butter, Cream, Floral, Lime, Malt, Mango, Rice, Violet
Definitely up my alley then
Wow!
mmm, I’m thinking wow too.
It’s good, especially if you like tieguanyin varieties! I found my steeping preferences for it yet though; it’s so light.