What in English is called black tea is called red tea in Chinese. This is an oolong that has been fermented like a black tea and has characteristics of both. I’d describe it like a light black tea with an oolong’s bright floral notes, which is so enjoyable.
It’s a little malty and fruity and would be the perfect match for a buttery, crunchy croissant or palmier. Unfortunately, I don’t have any at hand, but I do have a Gouda that is the same age as my daughter… 🤔
Magnificent cheese, magnificent tea; they are nice together, but I still think a pastry would be the better match 😁
#teachain #Taiwan #cheesestr #茶 #台湾 #grownostr
quotingNow for the twice charcoal-roasted high mountain oolong.
note1csq…whyl
This oolong is more in the style of what morelater (npub1u35…v9u0) likes, but more to my taste than the kind he drinks. It’s very very toasted (in a way that makes me intimidated to try the five times-roasted one also in the sampler 😅), but underneath it is the most interesting bright fruitiness. This is a tea that I think would pair well with melon and prosciutto.
I’m thinking this and the other charcoal-roasted tea probably REQUIRE gongfu brewing to actually taste right. I’m usually loath to do it that way because even though it’s traditional, it feels like I’m both wasting tea and making it less strong than I like. In this case I’m pretty sure removing the first steep’s flavor components and making it less strong will actually bring its true flavors forward, and I’m interested to see what that’s like. Because of this, I think I won’t brew the other charcoal tea “Grandpa style”
Also… the Alishan milk oolong is so good iced! It brings out the earthiness and barest hint of smokiness to its “foresty” character, and is so refreshing! And look at how green its color is!!
#teachain #Taiwan #茶 #功夫茶 #台湾 #grownostr
note1clx…drfu