Organic Taiwanese oolong

Today I am drinking some unaged (unless you consider a few months “aged”) Taiwanese oolong, supposedly organic. This is a sample provided by some Taiwanese gentleman from whom I bought some stuff.

The tea itself looks pretty unremarkable. Tightly rolled Taiwanese stuff, smells and looks about right.

The taste is ….. hate to say, pretty generic Taiwanese gaoshan oolong like. I find that when young, they’re really not that remarkable, at least to me. I remember once upon a time, I used to love this stuff. I would drink it all the time…. in fact, for a while, that was pretty much the only thing I’d drink. Then, somehow, it fell out of favour, and hasn’t been back ever since. I’m not exactly sure why that is the case. Tastes obviously change, but it seems as though the switch from lighter to darker tea is quite common among those people I know.

Anyway…. digression aside, the tea itself…. is not bad, but nothing to write home about. It’s clean, but that’s about all I can say about it. I’m sure I’ll love it if it has 20 years on it, but alas, it does not.

I do wonder if it’s time I start storing my own oolong, but oolongs are a pain to store. I need a lot of tea caddies.


Comments

Organic Taiwanese oolong — 1 Comment

  1. I’m interested in the change in tastes you describe. I’ve heard that green oolong can be harsh on the stomach. I’ve been mainly drinking white tea, green tea, and the occasional green oolong. I actually fell in love with a heavy roasted oolong not too long ago, but drank it all and haven’t gotten anymore yet. I’ve also had a little bit of aged oolong, and I like it.

    But Wuyi. Thats the thing I don’t understand. I must not know how to make it correctly. I’ve acquired a Wuyi tea called water tortoise from a local teahouse, and every time I brew it, I get this unpleasant harshness on the back of my throat and it really upsets my stomach.

    I’ve also made myself some Rou Gui and Da Hong Pao before. They were nice and dark, but didn’t wow me like the darkness of a heavy roast oolong. (I’m referring to the Iron Bodhisattva Classic from the Tea Gallery of New York City)

    I can drink green oolong all day (I don’t, but I could) and its fine. Little bit of a Wuyi tea, and I’m in trouble (stomach pain).
    I’m just curious as to your thoughts on this. The evolution of one’s taste in teas.

    Daniel

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