stanthegoomba wrote:I brewed it again at 185 degrees and the bitterness was gone, even though there was still quite a lot of dust. This is the first oolong I've tried that seems to react so badly to boiling water... is that typical for a high mountain?
Drax wrote:I thought it was odd that I hadn't noticed any astringency until I brewed the last bit that was in my sample tin... If you're daring, maybe you can dig down to the bottom of yours, too?
Chip wrote:Alishan One of several topics on Adagio's new Alishan. This is not proclaimed to be a high mountain oolong nor is an elevation declared.