14 minutes ago
Yesterday’s session of @white2tea No.2 Rougui from the Yancha samplers of last January club. It was quite noteworthy so here’s a quick review.
First, the leaves. Beautiful dark roast, I had to geek at them for a while (swipe for close up)
The aroma revealed itself as soon as the leaves nested in the pre-warmed gaiwan. To die for. Luxuriant and exotic.
The taste was all spices and dried fruits, with nuts and of course, a strong mineral feel. (Sidebar; I remember someone asking me once, how does mineral taste? My answer: go lick a rock and report back 😛) Roasted to perfection, no bad sharpness. I over-steeped round 3, and it was very forgiving, no ashtray trauma, unlike cheap rock oolong. God forbid you over-steep those!
It kept evolving with the steeps, and at some point, I imagined having a cinnamon roll with melted chocolate drizzled on top. But I have a big imagination 🤷🏻♀️💜 This is my favorite of the bunch so far. Happens to be the most expensive. But given the fact that it steeps much longer than cheap yancha, it’s well worth the price. Great quality. .
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