I would have considered myself fairly ambivalent about roasted oolongs a year ago. Most of the roasted oolongs I had tried to that point were too roasted and too strong for me. Once I started trying more medium roasted oolongs, however, I found a great liking for these teas, so I am very pleased to have the opportunity to try this Hung Shui from Tea Masters.
Dry leaf: The dry leaf consists of rolled leaves that have a toasted and chocolatey aroma. When the leaves are added to warmed crockery, a honey aroma comes out
Infused tea: The tea cups out a golden liquor that has a toasted and honey aroma. It is a medium-bodied tea with very little astringency. The liquor is well balanced and has a nice combination of toasted and honey flavours. It has a long-lasting aftertaste that settles in the sinuses
Infusion tips: I infused this tea gong gu style with four grams of tea in 140ml of water at 95C. I used the following infusion times: 30 seconds, one minute, one and half minutes, one minute forty-five seconds, two minutes, two minutes and fifteen seconds, etc. You will get at least seven infusions
Conclusions: This is the type of roasted oolong that makes my tea blood flow! It is brilliantly balanced: not too toasted and not too sweet. Once the leaves open up (after the second infusion), the aroma and flavour of the tea is at its best, and will keep you going back for infusion after infusion. I lost count about how many infusions I got, but I drank the tea all night, and even had a couple good infusions the following morning. This is my kind of roasted oolong, and I’d highly recommend it
Retail price: 25 grams for $13.00 / 150 grams for $65.00