TTN: Formosa Superior Top Fancy Oolong

[Otto]

From Taiwan. Brewed at c.85 C for 2-3 mins. The nose is very floral with a nice hint of cinnamon. The palate is a little tannic, fruity (if this word is ever used with teas, LOL!!), smooth (as oolongs in my small experience tend to be) rather than astringent - I actually generally prefer astringent teas to smooth ones. The first Oolong that I truly have liked. But I still think I'll stick to other types of tea.

[Jenise]

Otto, I'm surprised the oolongs don't appeal. I kind of think of them as the pinot noir of teas. Very aromatics driven.

[Ian Sutton]

It's funny, I remember oolong from my first impressions of tea over twenty years ago. Can't recall having seen the name over the intervening years (I'm not a great tea buff).

[Otto]

Otto, I'm surprised the oolongs don't appeal. I kind of think of them as the pinot noir of teas. Very aromatics driven.

Yes, but as I just wrote in another thread (Dong Fang Mei Ren), it lacks all savoury qualities that would make it balanced for me. I do appreciate certain aspects of Oolongs - their refined and elegant properties especially - but a lack of grip and savouryness makes them all unbalanced for me.