Today’s tasting is of an oolong tea that I found in my tea stash and forgot that I’d gotten. It must have come with my February subscription order from Mountain Stream Teas. I did actually video the unboxing of that order, so perhaps I should go back and see. I was rather tickled to find it, as I’ve been yearning for some lightly-oxidized, high-mountain oolong lately, but I’ve been trying to work my way through my stash before buying anything new. Also, a “green” oolong seemed appropriate for today, right?
This is the Classic Alishan Winter Pick Oolong, a 20% oxidized, unroasted oolong from Alishan mountain in Taiwan. I’m a big fan of Taiwanese teas, particularly oolongs, and Mountain Stream has become one of my go-to sources. This was picked in Winter 2019. I used 5 grams in a 120-ml porcelain gaiwan with 99C water. I did without a rinse or warming my teaware because I was drinking in my tea room and had forgotten a discard bowl.
The first steeping was for thirty seconds. I was immediately struck by the creamy floral notes coming from the wet leaves. The mouthfeel was extremely smooth and creamy, with a hint of buttered popcorn in the flavor. The second steeping was for forty seconds and the buttery floral notes developed further. I noticed that the gaiwan lid smelled more floral, perhaps of lilies or gardenia, while the leaves themselves smelled of buttered spinach. The mouthfeel was even richer, and a sweet, buttery, vegetal flavor, like buttered fresh peas.
The third steeping was for fifty seconds. The aromas from the leaf and lid started becoming stronger, the lid being more floral and the leaf being more green-vegetal, evoking Swiss chard. The flavor was a full, rich creamy flavor, with green vegetable notes, like a pureed cream of spring vegetable soup. It had a creamy, slick mouthfeel with a good amount of body. The fourth steeping was for a minute and was similar to the third infusion.
By the fifth infusion, for 70 seconds, I noticed more sweetness and florality coming through in the flavor, reminding me of orange blossom. It was still very smooth, but was slight less thick and vegetal. The sixth infusion, for 80 seconds, saw the lid and leaf aromas becoming more similar to each other, converging on a blend of floral and light vegetal aromas. The body lightened and went from brothy and creamy to juicy. The flavor was almost like a green tea, with a vegetal bright acidity. On the seventh steeping, for 90 seconds, I noticed the flavors and aromas fading. It was still a pleasant cup of tea, but I could tell it was on the downturn and decided to end the session on a high note.
The spent leaves were delightfully green and juicy-looking. They were rather large, with a fair amount of twig matter, and very small, sharp serrations on the leaf. All in all, this definitely scratched my high mountain itch and I still have half of the sample left!
NB: Nothing to declare, though I think this was a sample included with a paid order. For more information on collaborating with me, read this. To learn about my affiliate links and support the blog, click here.