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Arby drank Random Steepings by Various Artists

2876 tasting notes

Finaaallly getting around to trying “Hong shui #1” (a Taiwanese oolong) from Liquid Proust (a fun mystery guessing game that I never got around to).

I drank this hot. 88 deg. C, 2 tsp leaf (maybe 4g ish?) to 550 mL water. Steeped 4 minutes until the liquid was aromatic. At first the roast was a bit much, but it got better every sip. 80/100 overall.

This was a roasted oolong made of rolled leaves attached to a stem. As it steeped, the leaves (a dark brown/roasted oolong colour) unfurled to reveal orange amber stems. It was very pretty. Also, the stems in this case gave a really nice light woody finish to the brew. Besides the roasty toasty flavour inherent to roasted oolongs, I’d say this is really smooth.

I don’t taste spices exactly, but the toasty/doughy mouthfeel reminds me of ginger cookies right out of the oven. It is very thick and smooth. Light sweetness. Very complex, it seems to change every sip. Nothing floral or fruity. Notes of toasted grain and pastry dough.

Flavors: Cookie, Nuts, Pastries, Roasted, Roasted Barley, Smooth, Sweet, Thick, Toasty

Preparation

190 °F / 87 °C 4 min, 0 sec

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I am a biochem major hoping for a career in research genetics and evolutionary biology. I love science fiction and spend too much of my time reading comic books. I’m a passionate keeper of spiders, cacti, and exotic plants. I eat a vegan, plant-based diet for moral and environmental reasons (I mention this only because it is relevant to which flavoured teas I drink).

I drink mostly flavoured and low caffeine teas/tisanes, but I will try anything twice. As far as pure teas go, I gravitate towards whites, yellows, and jade oolongs. I’m always open for trades and sample sales/exchanges. Message me any time :)

My cupboard is mostly up to date. For a more comprehensive list, see my stash spreadsheet here: https://docs.google.com/spreadsheets/d/1-HjWKR3um-xEnj6HC9vMvKXOAyj_bpW5u_2ixEC20-k/edit?usp=sharing
Most of these are only tiny samples/I can’t always spare any, but feel free to ask.

Favourite flavours/ingredients:
Rum/alcohol, clove, cardamom, rosemary, pine, sage, moss/Earthy, lychee, floral, creamy, malt, hay, rice/grain, toasty, desserty, cocoa/chocolate, decaf or no caffeine, very unusual flavours

Favourite tea types
Decaf teas (any variety)/no caf tisanes like honeybush and rooibos, yellow, jade oolong, white, Darjeeling blacks

Least favourite flavours/ingredients:
Acidic/sour/tart, melon, grapefruit, bitter, astringent, smokey, sickly sweet (too much chicory, cinnamon, or licorice root), yerba mate, tumeric mushroom/fungus,

No
Animal products: [confectioners glaze, gelatine, marshmallows, , natural flavour, white choc chips, caramel bits, etc]
St. John’s wort (herb)