Now back to the tea! I barely had any experience with Chinese oolong so I was quite clueless how to prepare this one. About 2 weeks ago I tried an Anxi TGY and I made the mistake of not using enough leafs. I'm used to Taiwanese oolong which has an high expansion rate unlike these Chinese oolongs who seem to be more single leafs - not saying this is for every Chinese oolong, just my experience so far. Again I made the same mistake today by not using enough leafs which resulted in a tasty but short tea session and a remaining of the sample barely enough to brew 2 steeps. This time I will learn from my stupidity!
The first sips weren't special nor interesting. It lacked some body, had some roasted flavors which was about it. Luckely the story doesn't stop here. When this tea cooled down a little bit a new layer of tastes came out of nowhere. This time the brew had lots of caramel, sweet wood and maybe even some cinnamon - as the name suggests. Sometimes a flowery note dared to reveal itself but quickly ran away from all the brutal spicy notes. After 2 brews in my gaiwan I decided to transfer the leafs into my new Chao Zhou teapot. The tea lost a bit of its pungency and became much rounder. In the gaiwan the roast tended to be a bit aggresive towards the upper part of the mouth while now it was a lot smoother. Besides making the tea smoother it also give it a bit more elegance by providing more flowery notes.
EDIT: I just did an extra very long steep till the water was cold. This resulted in a sweet, creamy and mocca like brew. Next time I must make sure to use enough leafs!
EDIT2: Because I was so disappointed in myself because I ruined this tea I did another brew but with much longer steeps. This time there are more woody/ctirus notes and cooled down it's just delightful, almost like a good cigar: sweet,woody,creamy and some cacao.
|I hope you readers don't mind an extra picture!|