Made from leaves of old bushes, this heavily oxidized oolong tea from Wuyi, China yields a full bodied cup that has and fruity and honey notes, very satisfying for those who love dark oolong teas.
LEAF: Large dark grey leaf, lightly twisted with aroma that recalls lightly charred corn and roasted nuts.
INFUSED LEAF: Opens to olive green and dark brown. Grilled veggies on the nose.
CUP: Rich golden liquor with aroma that has fruity, woody and slightly vegetal notes. The body is medium with rounded notes with light floral and honey undertones. Evocative.
1 tbsp per 8 oz cup
In gong fu style start with 15 secs, 10 sec, 10 sec
Wuyi, Fujian Province. China.
Heavily oxidized, mid-roast
Lao Cong (Old Bushes) Shu Xian
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Yet another hit from Happy Earth Tea. Have yet to get a tea we didn't love, this Oolong was consistent with that, deep and dark it can stand up to some milk, if you're so inclined, but is delicious on its own.
I generally love the Wuyi style oolongs - this one was excellent. It has depth and balance - no one flavor too pronounced, and neither heavy nor light. Notes of cacao, a pleasing mouth feel, zero bitterness. I would definitely steep at boiling (or just off-boil) to bring out the full flavor. I use a yixing clay pot; the steeping times are quite forgiving (depending on individual taste or mood), and I have made multiple pots over a couple days, with the flavor deepening each time.