Oh wow, the aroma of this tea is lovely, both before and after steeping. I don’t even know how to describe it. I swear I’m tasting soy sauce though, which sounds insane, but then again I probably have a weird palate anyway. I can’t decide if this is a good dessert tea, or a good appetizer tea. I did just eat dinner, so I’m having it for dessert. But I can imagine it being awesome with pot stickers. For the first steep I’m definitely getting more of the toasted rice and sweetness more so than the cocoa or tea. Second and third steeps are increasingly less sweet, toasted rice is still there and I’m assuming I’m tasting more of the hojicha? I’m not sure as I’ve never had it before. This is a lovely warm and comforting tea. I’m hoping the caffeine content isn’t too high (I’ll find out later!) because it would be a wonderful before bed tea, especially in the winter.
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Bio
For many years I drank cheap asian market-bought oolongs because I really didn’t know what was out there. For the last year or so I’ve been educating myself and making a foray into better quality teas. During the course of my journey I have fallen hard down the puerh rabbit hole – it started with young sheng, but now there’s another even deeper hole in the aged category, and I may be careening down this particular rabbit hole forever. I do still find time for aged oolong, a good wuyi yancha, and the occasional aged white.
I stopped rating teas awhile ago. I guess the numbers stopping meaning anything after awhile. For a long time I was pretty good about keeping my cupboard up to date and reviewing teas, mostly to help me keep track and remember what I like. I’ve gotten lazy about that for the last several months.
The tea addiction has also spawned a new addiction to throwing pottery, and I have become mildly obsessed with making tea cups, shibos, and teapots.
Location
Southestern USA
