I’ve guzzled quite a few samples of my What-Cha order. I could not resist opening every package and then smelling every bag.
This one spoke to me the most so far. Oh so creamy, and oh so fruity and floral.
If any one reading this has ever had a good Li Shan, I don’t need to preach to you, the choir. This is a representative of that calibre. It is light and full bodied. I will update the full details later, but know that I enjoy it.
As it turns out, oh so cream, and oh so fruity and floral are the only real description this needs. I did it western again to savor the sample. I brewed it about at 170-180 F and noticed more of the lovely sugar cane sweetness, but again, creamy and floral. The florals popped out more with higher heat for the last session. This tea is a little bit grassy to me, but not as grassy as other gaoshans I’ve had.
I do wish I got more of this along with the Taiwan Milk Oolong Alistair has. I would recommend this is as a solid starting point for someone getting into Li Shans, and it is by no means as terribly expensive as others I’ve seen. Still pricy, but its worth it. I think my more experienced friends would think it’s a solid standard. I’m still not sure how it do Gong Fu since I’m savoring the sample western. However, the western began with a rinse and a steep of one minute. That is one good indicator at least.
Hehehe, remarkable self-restraint.
Ive got this one sitting next to me ready to try somepoint. woop
I’m interested to see what you think of it. I’m totally biased to this style of oolong anyway.
me too. that mountain area make such good oolong