Rohini Spring Emblem Oolong
An unorthodox spring oolong from Rohini estate in Darjeeling. For me, a truly unique complexity of aroma and flavour which seems to throw unseen tangents at you with every steep. A sudden smokiness like smoked tofu that appears and disappears, combined with the sweetness of a soft tablet or fudge, creamy and smooth on the mouthfeel. Definite hints of Chinese/Taiwanese-style oolong here too, and a charred asian vegetable character. The more the water seeps in, the more a richness is drawn out, before giving way to lighter woody and grassy notes. The longevity of flavour is exceptional. An absolute must try for lovers of Darjeeling and all those tea tasting pioneers out there.
No more than 90C.
Teapot: Add 8g of tea to 600ml of water at 80C. Steep for 2-3 minutes and enjoy.
Gongfu: Add 8g of tea to brewing vessel. Infuse for short infusions of 10-15 seconds with water at 90C. Increase steep time on further steeps.