Drinking Oolong from home. When I made this Oolong 6 month ago, I was so disappointed with my tea making skill. It tasted like a Sheng Puer than a Taiwanese Oolong. Now, 6 month later, this tea body is much thicker and the taste is sweeter with a silky touch of tannin yet still has the freshness fragrant of what a Taiwanese Oolong should be. I am overjoyed
Too bad, I only have 25g of this stuff left as I gave most away to my love ones.
I used to love drinking Taiwanese Oolong. It was my first love of tea as this was the only tea that my late father drank. However, I drink much less now as I find the many Oolongs made now are much less oxidized especially the high mountain teas. Too green for me.
I am looking for high quality Taiwanese oolong with more oxidation (30-40% oxidized) but no roasting. I am unable to find any vendor who sells this type of tea
Hoping if anyone can share where I can buy such a tea if it exists.
- My small and humbled garden.
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- The color is much more yellow as this tea was left to wither for more than 24 hour before the kill green process (more oxidized than typical high mountain green Oolong)
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