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“A while ago jing posted a food combination on there facebook page, so i had to try it out! Its an easy combination because its just a mango that u can eat with the ali shan, they said that it...” Read full tasting note
“Yellowish green liquor. Round, creamy nose with a hint of grape. Tastes light and sweet with a subtle hint of just ripe honeydew melon.” Read full tasting note
“Ok oolong tea. Nothing special.” Read full tasting note
“I think I must have made a mistake in preparing this tea because it was awful, not at all per description. I prepared it as per the instructions (jing tea produce brewing instructions specific to...” Read full tasting note
This is one of Taiwan’s most celebrated Oolong teas. With its fresh, clean and creamy texture, it is extremely refreshing yet rich.
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A while ago jing posted a food combination on there facebook page, so i had to try it out!
Its an easy combination because its just a mango that u can eat with the ali shan, they said that it compliments the taste off the tea in order to get a refreshing afternoon…
Well i bought a mango the other day (something i do on a regular base). so after getting my tea ready (one teaspoon with boiling water for 3min) i cut the mango into pieces!
Once everything is cooled down a bit i couldn’t wait to get this little experiment working. The tea tastes as creamy like it used to (i like this oolong) so no surprises there… a sip off tea and after that a pieces off mango. I can see how they match a little bit in texture and taste. I’m noticing that the mango taste in my mounth brings out a little more cream tastes from the tea. Perhaps that the fruit notes in my tea get a bit lost because off my mango but… its a good combo.
Not a everyday combo, but every once in a while i will try this, especially on a hot summer afternoon or evening!
I think I must have made a mistake in preparing this tea because it was awful, not at all per description. I prepared it as per the instructions (jing tea produce brewing instructions specific to each tea they sell) – 1tbsp per cup, 3min, nearly boiling water. The dry leaves had a wonderful rich, dark earthy aroma and the infused leaves smelled almost like a green tea but creamier. The infusion however was massively, massively overpowered by tannin. I couldn’t bring myself to finish the small pot I made and it was so bad that I wasn’t tempted to try adjusting times and temperatures with a second infusion. I think that I must have put in quite a lot more than what jing tea considers a tablespoon. In future I think I will use a proper measuring spoon to avoid this kind of mistake.
