Intuit wrote:Why, pray tell, would I want to buy an expensive oolong that tastes like asparagus?? How is this desirable, and WHY would someone encourage the genetic development of a cultivar with so odd a flavoring?
Why wouldn't you? Is there some law that expensive oolong must taste like flowers and something something, and not like other stuff? (I am reminded of my girlfriend's favorite perfumer, Christopher Brosius. When asked why he makes such odd scents as Snow, Wet Garden, Library, Burning Leaves, and Wet Sheep, he basically says something like: why, in the millions of interesting smells that we have in this world, do we limit ourselves to only making scents that smell like *flowers*?)
Maybe I should be clear: it doesn't taste like any old asparagus. Not canned, not supermarket off-season. It tastes and smells like the asparagus I can get from the Los Angeles farmer's market, at the height of spring, perfectly in season, perfectly fresh - a kind of crisp, fresh, vegetal, sweet wonder.
I love that asparagus. And I love this tea, which is like that, but sort of even more elevated.
Actually, it's not such a weird taste for high mountain. It's just a particular brand of *vegetal*. Asparagus is, after all, just a species of wild grass, and the asparagus smell of this tea is a sort of deeper, sweeter, fatter version of the taste a lot of people would call "grassy".