The MIGHTY aromatics of POMELO FLOWER OOLONG
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- Опубликовано: 6 окт 2024
- An aromatic heavyweight that is totally unique. A must for your collection if you love fruity and flowery Dan Cong Oolongs.
POMELO FLOWER HONEY: meileaf.com/p/...
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Oh dear I just placed an order a couple days ago and now I’m going to have to place another one 😅 I should have just waited because super aromatic dancongs are my absolute fave!
Funny enough a friend of mine I was introducing to tea once made pretty much that comment: "tastes like tea".
And I can't quite remember, but it was either an aged white, or raw puerh, (but definitely very distinct from what standard market tea tastes like.)
Delicious tea. I will have to get some.❤🎉😊
I placed an order yesterday, Don 🤯 Looks like I'll have to make another to get pomelo flower honey!
great upload, as always!!
pour me up a cup!
It took me a long time to understand the language that is oolong.
But when I finally did,I spoke.
I love the first 3 infusions of Dan Congs but I just find the later brews so hard to get right. There is often a sort of compost aroma that seem to come through (got it on both duck sh** and almond blossom). Any tips for getting the later infusions right?
have not experienced this with dan congs before, but maybe try lower temp to see if that stops those aromas coming out?
I've never had it from almond blossom or Royal peach orchid, but have with Duck shit. I find lower temps and not extending brewing time for each infusion reduces the grassy/compost flavor.
Typically first 3-4 infusions are resulted from diffusion of the outer layer, the fixed leaf juice into the water (please explore oolong production process, you will surely understand). Then later infusions are from the inner leaf materials that lay dormant in the leaves. Sometimes the production had not gone right esp. the final firing did not dry the tea leaves completely, there would be some "greenness" left in the leaf and the enzymes continues to work inside the tea leaves. The condition is described as "Fan Qing" aka "Return of the green". For me I will use cooler water and decreased infusion time to delay extraction of bigger compounds. Water is also crucial since harder water will draw more of the compost aroma out, I will use soft water or RO water with some charcoal soaked in.
@@TitleDS Ah the area I live in have water on the harder side, that is probably contributing to the issue! Thanks for the the tip. I will try to find better water somewhere.
😛😍