As I gaze out my window on this cool rainy spring day, I see a mist has settled gently along the treetops. This morning I am getting ready to go visit Greyhound Rescue in Mendon, MA. They’re having their annual Spring Yard Sale soon and I have plenty to donate from my cleaning and purging. As I get ready, I’m sipping a cup of Formosa Fancy Oolong Imperial. It is an Oolong with a higher level of oxidation which means the leaves were allowed to turn darker. The photo above is a beautiful example of a “fine plucking” (new leaves). Its shape reminds me of a Bird of Paradise flower.
I steeped the leaves for 5 minutes in water between 180-190 degrees F. The liquor is a deep amber color with a sweet aroma. The flavor is nutty and peachy and lingers in my mouth.
Time to move more stuff!
I am learning to really love oolongs, but do find them very challenging to describe. I think nutty and peachy is what I came up with the first time I drank Ti Kuan Yin, but find that even that does not fully capture the experience.
I do so enjoy your pictures and descriptions of tea. I hope the move goes well.
Wow that leaf formation really does look like a bird of paradise flower. I have gained a much deeper appreciation of tea and all it can be from visiting your blog. Your signs of spring are more advanced than what we’ve got here in the central part of the state…
Lovely photos! Thanks for sharing.
Thanks, bookoftea, for all of your kind comments! I know what you mean about trying to describe an experience that sometimes cannot be properly put into words. Also I find that my tea experience can change with the same tea depending upon where I’m at, too. The move is coming along, slowly but surely.
Thanks Acey. I’m glad because I love sharing tea! Yesterday when the sun came out, the crocus were bursting out everywhere. I think that we might be a little south of where you are, too.
That is an exquisite shot of the single oolong twist. Just exquisite!
Thanks Steph! I was so excited to find that set in my steeped leaves.