Friday, July 25, 2014

Mystery Aged Oolong

Hi everyone! First actual review. This time? An aged oolong from Taiwan.

    My friend gave it to me, he bought it on his last trip to Taiwan. The tea shop he bought it from is a Pu-erh wholesaler who made an exception and sold smaller quantities to my friend because he's a Westerner. According to the shopkeeper, it was fermented in a way similar to Pu-erh, whatever that means. Can anyone elaborate on that claim? Maybe it was aged in the same room as some Pu-erh cakes or something. I think he paid the equivalent of $60USD for about a half pound of it.

100ml Gaiwan, 6g of leaf, boiling water.

   The dry leaf is small and brown, not too tightly rolled, looks like a lot of other aged oolongs. It's earthy-smelling up front, but a slight toastiness can be detected as well. The dry leaf reminds me a lot of Red Blossom's 1980s Dong Ding visually. (THIS IS A GOOD THING)

     It seems to have been mildly roasted, possibly roasted once and never re-roasted. The wet leaves are small and uniform in size, I can't find any indication of blending (THIS IS A GOOD THING AS WELL). Many aged oolongs are actually leftovers of different lots of tea, mixed together and put away to age. It steeps out to a clear amber color.

     This tea tastes nice. It has a tiny bit of sourness, not too much though. It opens up with a tiny bit of roast, and a nice, clean, spicy aged taste comes through with some earthiness, spiciness, and some fruit. As the number of steeps increases the fruitiness becomes more pronounced. Sadly that doesn't last too long, maybe 7 good steeps.

     Sadly, gongfu brewing isn't a specialty of Mystery Aged Oolong. Grandpa brewing this tea (6g for about 450ml) brings out a much cleaner profile with more "aged taste".

     Hopefully I'll be able to review some aged oolongs that are more easily attainable in the west soon. I have a couple of samples coming next week that are from online vendors.

Thanks for reading, fam.

Thursday, July 24, 2014

hello everyone, nice to meet you

hello everyone this is my first post on my brand new blog.

my name is jake and this is my very own tea blog. the name of it took several days for me to come up with. i'll be focusing on aged oolongs during the first few weeks of its life. i'll also dabble in yancha and gaoshan oolongs. hope you enjoy reading this blog for many years to come. i'll capitalize my later posts, i promise. but right now this is a casual note, from me to you. i hope that i can educate and make new friends through this blog.

right now i'm drinking a lishan light roasted oolong from the late origin tea. it's a shame that he shut down but another one of my favorite teas, the shanlinxi concubine oolong from eco-cha has a very similar flavor profile, as this is a relatively low elevation lishan (~1800m), which can taste very similar to a shanlinxi oolong. they're also at similar oxidation and roast levels. while i'm sipping on this tea, i'm listening to the album Madvillainy by Madvillain. not exactly traditional chinese music, but to me it's pretty relaxing and it puts me in a happy place. it's my comfort album and gaoshan is a comfort tea :)

thanks for reading, reader.

drinking teas: the blog
7/24/2014 10 PM EST -