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“Sipdown (1541)! I’m not sure why but I decided to finish this off Western style instead of Gongfu. It’s honestly just not as good brewed Western, although it wasn’t bad either. Just a little more...” Read full tasting note
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GINGERBERRY is the sixth release of this special series; a Dancong oolong (Qi Lan Xiang cultivar – two roasts) aged for just over two months in a sherry seasoned oak barrel.
Usually, when I do barrel-aged teas, I tend to leave them in maturation for quite a long period of time. Three months or more (I’ve aged some Shou Mei for over a year in barrels). After three months, the cask’s seasoning starts showing a strong influence on… Read more
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Sipdown (1541)!
I’m not sure why but I decided to finish this off Western style instead of Gongfu. It’s honestly just not as good brewed Western, although it wasn’t bad either. Just a little more flat in terms of tasting notes – astringent in a way that reminded me of dry red wine or walnut skins (without being “nutty” per say) coupled with a more woody tasting oolong and some red fruit notes. Good mug, but just much much more interesting gongfu…
