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“ADVENT DAY 19, tea 3/3 Hmm, an oolong. Alishan oolong. Gaiwan time again; so 5 grams / 125 ml and boiling water. So yes, gongfu with rather longer steeps… first three were 60/40/70 seconds long and...” Read full tasting note
Due to its milk-like taste, the unroasted, lightly oxidized oolong tea of Taiwan’s Jin Xuan cultivar is also known as “milk oolong”. Its characteristic taste properties best show in the oolong tea of the cultivar’s homeland, namely the high altitudes of Taiwan’s Alishan Mountains. The natural aroma of the tea, which grows in a natural tea garden at an altitude of 1500 meters, creates a unique taste composition of baked milk, vanilla and honey, complemented by delicate floral undertones reminiscent of orchids, lilacs and honeysuckle.
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TheTeaADVENT DAY 19, tea 3/3
Hmm, an oolong. Alishan oolong.
Gaiwan time again; so 5 grams / 125 ml and boiling water.
So yes, gongfu with rather longer steeps… first three were 60/40/70 seconds long and then I just steeped it as long as I thought it is just right.
Definitely it is a floral bomb, lilacs and orchids… and in flavour a very mild, slightly green oolong notes (grass and meadows) and as well as some milkiness.
I believe I had better oolongs, but this is a very fine example for daily drinking. Or, maybe rather, a no fuss drinking. I have no comparation if it is not too expensive for that, though.
