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“Gong Fu Sipdown (621)! So, I know that Indian/Nepalese teas are not often brewed Gong Fu but the sample I received of this tea from Sipsby a while back was the perfect size for a Gong Fu session...” Read full tasting note
Shangri-La Oolong tea (generally pronounced “wu-long”) is the mid-point blend between black tea and green tea in terms of oxidation. It is semi-oxidized and hence produces the characteristics of both green and black tea.
Oolong teas are among the ones that are treasured by tea connoisseurs due to its complexity in characteristics.
FLAVOR PROFILE
A stylish and spicy full-bodied tea with biscuity aromas and smooth tannins. Tending towards green aromas and black flavors, this oolong will intrigue both expert and beginner.
BREWING THE FINEST CUP
To brew the finest cup of Shangri-La Oolong, use about two grams (the amount of a single tea bag) of tea per 8.5 fl. oz. (a standard US cup) of water of temperature about 87℃ (190℉). In general, use not quite boiling water or let the water cool down for about 45 to 60 seconds after boiling. Steep for about 4 to 5 minutes to enjoy the complex flavors of oolong tea.
*Oolong tea is served without added milk and/or sugar.
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Gong Fu Sipdown (621)!
So, I know that Indian/Nepalese teas are not often brewed Gong Fu but the sample I received of this tea from Sipsby a while back was the perfect size for a Gong Fu session and it is an oolong tea (which are great Gong Fu, as a general rule of thumb). So, I made an exception and brewed it up Gong Fu anyway…
To be completely honest, I didn’t really enjoy it at all. I steeped a grand total of four infusions and after that I simply had to call it quits because I was having a near miserable time. The taste was very much like a black tea to me, rather than an oolong. The same brisk, bold flavour and astringency that I’d associate with a Darjeeling black – right down to the muscatel undertones. Now, it’s not that I don’t enjoy a good Darjeeling tea or tea with a comparable profile – but this degree of astringency was just unbearably unpleasant. Also, the tea had a strong smoky note to it that was also kind of unpleasant.
I thought it might mellow out as I progressed with infusions, but not much luck there. I mean, a little luck but the decline of the taste was so gradual that I just couldn’t picture myself sitting there and waiting it out.
C’est la vie. You can’t love them all.
Flavors: Astringent, Autumn Leaf Pile, Bitter, Malt, Muscatel, Smoke
