/ck/ - Food & Cooking

Tried 2023 Mi Lan Xiang Phoenix oolong from Red Blossom Tea. Here are my notes:
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4g/205F/5s

Dry leaf has notes of dark malt and sweet charcoal. Wet leaf lends a roasted wood note, still keeping that dark malt quality.

Light texture, low bitterness, low-medium astringency. Aftertaste has a subtle, sweet malt note sit on the palate, but this doesn't last too many infusions. If pushed, it goes a bit acidic and more astringent, also losing some of the sweet malt quality in the process. However, on an (accidentally) very long infusion, I noticed a somewhat...light almond note in the wet leaf. It isn't totally lacking in complexity (at least initially), but it lacks longevity, ultimately going bland and mono-note. Don't hate it, but not very appealing to me.
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If anyone does get this, flash infusions or lighter ones otherwise just work better.