often times it can be difficult to differentiate the nuanced taste profiles of teas, but when you taste two jasmines in cups next to each other, you immediately understand how much variety can exist within a type of tea.
Post by twetch#7453
this is Da Hong Pao, a rock tea which is a type of oolong grown in the Wuyi mountains. it is a really smooth, balanced tea, probably my favorite oolong thus far. they're called "rock tea" because of the "rocky" taste that growing in the mountains creates.
What the chain says
- Block
- 663 317
- Time
- 2020-11-28T22:25:45Z
- Signer
- 1F8LZF7xb8a7aSnGV226bXECALFP9u8gsQ
- App
- twetch
- Type
- post
- Content type
- text/plain
- Name in tx
- twetch#7453
Fields the transaction did not carry are omitted. Open the payload to see the bytes as stored.
Signed by
1F8LZF7xb8a7aSnGV226bXECALFP9u8gsQ VerifiedReposted by (1)
Replies (10)
it's quite clear that the japanese oolong is lighter (less oxidized, closer to a green) than the Da Hong Pao. the japanese oolong has almost a buttery taste, while the Da Hong Pao has a stronger "rocky" taste.
twetch#7453 5.9y
this is a Japanese oolong originating from Fukuoka, something that can be difficult to find. it quite a bit lighter than a sencha but still has a rich taste.
this is the "King of the Jasmines", or Bai Hao Yin Zhen jasmine, a silver needle jasmine. it's more expensive than i'd ever like to admit, but the aroma alone is worth it. less complex than the Bi Tan Piao Xue but extremely balanced
i have tooooooooooooo much jasmine now
this is Jun Shan Yin Zhen, a yellow tea from the Hunan Province. yellow tea is between white and green, it's basically a more oxidized white tea. it tastes a bit sweeter than a white but is still closer to a white than a green.
This thread is longer than one page shows. Open a reply to see what follows it.