This tea is gorgeous. I actually tipped a spoonful into my hand and examined it in the light, over the top of my glasses so I could really enjoy the detail. These are little curls of army green with swirls of white – real, true, pearly white. In appearance it seems more like an oolong than a green tea.
The odd thing is that this does not taste even remotely like the Bi Luo Chun I have had before, which we refer to in my house as “Cheerios Tea.” That’s how much it tastes like oats and specifically just like the cereal! But does anyone expect tea from Silk Road to taste like something you have had before? I look upon Silk Road as an exotic treat.
So if it doesn’t taste like I expected, what DOES it taste like? And furthermore, why does it taste so different?
The answer to the different taste may lie in the fact that this is a pre-Ching Ming tea. This means that the leaves are some of the very first ones picked of the new spring season, usually at the end of March and beginning of April.
After steeping, I run my fingers through the leaves, now unfurled and beautifully green, in the steeping basket. They are unbelievably soft! They are silky and smooth, and so irresistible that I can’t help but eat a couple of them.
The liquor is pale, a soft yellow, and the second steep is paler still.
My perception of the flavors does not match the description of the website. While it is smooth, it also is making a tingle on my tongue with a gentle and light briskness. There is definitely a floral overtone but it is ghostlike, appearing and disappearing. There is also a vegetal flavor that reminds me of rutabaga, but softer. The body is thin. And I detect a bare hint of roasty flavor, or at least a deep tone under the briskness.
What this tea doesn’t taste like is oats, or buttery, or creamy. And for my Bi Luo Chun, I think I may prefer the oat-y ones.
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Leaf Type: Green
Where to Buy: Silk Road Teas
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