My tasting notes: Phoenix Mountain
"Oolong" is a funny word. In Chinese it means "black dragon tea" and refers to a partially oxidized tea. This particular black dragon tea comes from Phoenix Mountain. I know, I realize this sounds like straight out of Chinese mythology. Misty mountains, remote tea gardens... Ok, now I am getting sidetracked!
Phoenix Mountain, Smacha, Bellevue, Washington
Tea Name: Phoenix Mountain
Origin: Chaozhou, Guangdong, China
Ingredients: oolong tea
Water Temperature: 190 F and 175 F / 87 C and 79 C
Steep Time: 30 seconds at 190 F, 1 minute at 175 F
Preparation Method: porcelain gaiwan
Leaves/Water Ratio: 4 grams tea leaves to 5 oz / 150 ml filtered water (Brita)
Oxidation: 35-40%
Vintage: 2014
EYE
dry leaves: long rolled leaves, dark grey in color with brown and rust hues
wet leaves: moss green, brown and rust, they don’t unfurl completely
liquor: pale peachy color, light orange, almost tending towards pink
NOSE
dry leaves: earthy with subtle floral and fruity aromas, peach, lychee
wet leaves: earthy with subtle floral and fruity aromas
liquor: light and aromatic
PALATE
liquor: peach
MOUTHFEEL: long floral finish lingers in your mouth
FOOD PAIRING: I like to pair it with fruit-based desserts to enhance its floral and fruity notes
OVERALL IMPRESSION: Its nice and complex aroma is unexpected! No wonder it's also known as honey orchid oolong!
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 Smacha nor with the manufacturer of this product.
