I have been frightfully busy, and have an ever growing pile of teas to review. It is not exactly the best combination.
But either way, I will compose reviews when possible!
This is a part of my collection of samples from Bird Pick.
They say this is a "Silky Green Tea," from Taiwan.
I say it is a Milk Oolong tea, perhaps.
Creamy, sweet, buttermilk-y, and squash notes float up from the dry leaf. I do not have faith in this tea as far as it being an authentic milk oolong. I have had only one milk oolong I knew to be the real deal, so I judge milk oolongs off of that experience.
This tea was put to the test. I used a limited amount of leaf, brewed in a large pot with boiling water.
Extraction of every component in this tea was necessary for the rigorous test.
The aroma was not surprising;
milk, cream, and an aroma not unlike that of warm cooking oil. This liquor is going to be saturated with sweetness.
I was correct.
The texture is very oily, creamy and buttery. The sweetness is very prevalent and coats the mouth.
One thing that did surprise me was that I could still taste tea. Now, mind you, it was not green tea I tasted; it was oolong. The tea looks like it has been processed in the fashion of other oolongs, and there is oxidation on the edges of the leaves. I would think this is a fairly persuasive characteristic. Also, the liquor was absent of astringency, which is not uncommon for an oolong, but is very uncommon for a green tea made in fully boiling water.
Also, looking at the liquor as it was infusing, I noticed small white flecks mingling among the dancing leaves. It was not down, they were flecks.
My guess; partially soluble material, such as a flavoring or a powder.
With all these clues, I am still not sure whether this tea is an authentic milk oolong, or if it really is a green tea that has undergone different processing.
I enjoyed analyzing this tea.
Whether or not it is a true "Milk" oolong, I am not sure.
What do you all think?
Thoughts on China and tea
1 day ago