Fall 2017 Harvest
I seem to be on a roll with eating a food and tasting the food in the tea. Pear meet pear note in tea!
My first steep was probably too short (1min30s) so I’m attributing the initially light flavour to that. A lot of typical red oolong flavours are coming through though: baked bread, stewed fruits, the aforementioned pear, blueberries (also pretty distinct), vanilla, brown sugar, nuts, and a hint of sweet spice… Despite thinking this a weak and watery cup to start, the typical mi xiang sweetness really smacks me one near the end. Sugar crush!
The second steep (3min30s) cooled down quite a bit before I payed attention to it. It tastes strongly of cherries, and is complimented by vanilla, brown sugar, and bread notes. There’s a bit of tree resin too. I initially thought it was citrus-like, but it’s woodier (pine, cedar, or even eucalyptus). The sweet, cherry-like aftertaste is strong.
Third steep (over 4min) is a smoother version of the second steep. It tastes of cherries, resin, vanilla, and sugar, verging on floral honey. It’s still extremely sweet, with a hint of cinnamon to finish. Maybe even a slight return of the blueberry and pear.
Steep Count: 4, Western Style. This tea also deserves a gongfu session at a later time.
Flavors: Baked Bread, Blueberry, Brown Sugar, Cherry, Cinnamon, Eucalyptus, Honeysuckle, Nutmeg, Nuts, Pear, Pine, Plums, Resin, Stewed Fruits, Stonefruits, Sugarcane, Vanilla, Wood
