My tasting notes: Nantou Dark
Between un-oxidized green teas and fully oxidized black teas there is a spectrum. This oxidation spectrum represents oolong teas. At one end of the spectrum, you will find oolongs that are more similar to green teas, whereas at the other end, there are oolongs that resemble black teas. Their beauty lies in their differences along this spectrum. Nantou Dark is a lightly oxidized oolong that is roasted (high fired). You can compare it to this other oolong I tasted here on the blog; they’re both oolongs but couldn’t be more different.
Nantou Dark, Song Tea and Ceramics, San Francisco
Tea Name: Nantou Dark
Origin: Nantou County, Taiwan
Ingredients: oolong tea
Water Temperature: 205 F / 96 C
Steep Time: 2 minutes
Preparation Method: porcelain gaiwan
Leaves/Water Ratio: 6 grams, 5 oz / 150 ml filtered water (Brita)
dry leaves: tightly rolled oblong pellets with a short piece of the stem sticking out, dark green/grey with yellow and brow hues
wet leaves: the stem is dark grey with lighter hues, the leaves are dark moss green/grey with brownish hues. On each stem there are multiple leaves (4-5). They unfurl completely after the second steep
liquor: golden, amber with orange and peachy hues
dry leaves: aromatic, roasted pecans, brown sugar, fresh hay
wet leaves: sweet, roasted chestnuts
liquor: sweet, aromatic, homemade rhubarb preserve
liquor: sweet, toasty, sweet licorice, slightly astringent especially from the second steep on
MOUTHFEEL: medium bodied, smooth, very long toasty sweet finish lingers in your mouth
FOOD PAIRING: nut-based desserts like pecan tart or a fudge-y and nutty brownie
OVERALL IMPRESSION: great complexity of aromas, very pleasant to drink. Beautiful toasty finish lingers.
Disclaimer: I purchased this product with my own money and I was not asked to review it. This is my honest opinion. I am not affiliated with Song Tea and Ceramics nor with the manufacturer of this product.