Two bowls of Tea Soup,
Today I'm extra thirsty,
Worthy opponents.
I started out with 5 grams of each tea, and simply added water to the bowl, then ladled out cupfuls and tasted periodically.
Traditional Shui XianSlightly smaller and more chopped leaf
its brew is slightly more red in color.
Its aroma is of primarily root vegetables with citrus coming into the mix later, overall the aroma is heartier, but later on it turned almost sour.
The taste is more robust, with citrus and clove, and packs a little bit of a bite.
Lao Cong Shui XianLeaves are full and long.
Color is more amber.
Aroma: Starts off sweet with bits of citrus, but mainly fruits. Then just fades into general candy like aromas.
Taste is more cinnamon and nutmeg
At one point in the finish this had a slightly awkward note in the finish.
Overall
These both are very sound teas, and which I would probably grab depends on my mood. Both offer rather tasty broths, and taste somewhat similar, but the differences speak for themselves.
2 comments:
i love the bowl and spoon method for evaluating a pair of similar oolongs. thanks for this review and great pictures too!
This is a good comparison of two Oolongs--the newfangled and the traditional way it's been made. It's relevant these days when a lot of traditional Oolong processing methods are being altered to come out with new forms to please changing preferences. --Spirituality of Tea
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