Now for the twice charcoal-roasted high mountain oolong. This oolong is more in the style of what @npub1u35v...v9u0 likes, but more to my taste than the kind he drinks. It’s very very toasted (in a way that makes me intimidated to try the five times-roasted one also in the sampler 😅), but underneath it is the most interesting bright fruitiness. This is a tea that I think would pair well with melon and prosciutto. I’m thinking this and the other charcoal-roasted tea probably REQUIRE gongfu brewing to actually taste right. I’m usually loath to do it that way because even though it’s traditional, it feels like I’m both wasting tea and making it less strong than I like. In this case I’m pretty sure removing the first steep’s flavor components and making it less strong will actually bring its true flavors forward, and I’m interested to see what that’s like. Because of this, I think I won’t brew the other charcoal tea “Grandpa style” Also… the Alishan milk oolong is so good iced! It brings out the earthiness and barest hint of smokiness to its “foresty” character, and is so refreshing! And look at how green its color is!! #teachain #Taiwan #茶 #功夫茶 #台湾 #grownostr View quoted note →