|"The taste was equally as light, yielding something more like a Bai Mu Dan by way of a verbena leaf; almost a cream-citrus lean."|
The dry leaves for Silk Road's Monkey Picked were dark green with the appearance of crumbled bits of paper - clumped and rock-like. The aroma they gave off I likened to asparagus. I don't like asparagus, but I will admit I like the greenery scent of it. I also thought I detected something milky about the scent toward the end.
Brewing instructions on the Silk Road site called for an infusion in 185F-200F water with only a one-minute steep. The reason for this was unclear, but it was likely similar to pu-erh steepings in finding different flavor notes after short bursts. I honestly wasn't that finicky, so I went with 190F for two minutes; 1 tsp in 8oz of water.
The result was a near-transparent yellow liquor with a distinctly Ti Guanyin nose. The fragrant steam was fruity, floral with just a tinge of bitterness on the back. The taste was equally as light, yielding something more like a Bai Mu Dan by way of a verbena leaf; almost a cream-citrus lean. On future attempts, I believe it could handle another minute or 5 degrees to the infusion. As it stands, though, it's probably the subtlest of oolongs I've tried to date with an interesting character to offer. Monkey-flung or no.
— To purchase Silk Road Teas Monkey Picked (Ma Liu Mie), or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.
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