Debunix, so far I have found the green teas and the greenish oolongs to be too much like water poured over strong green vegetables that have no flavoring, spices, etc. Can you tell I don't like cooked green vegetables?????debunix wrote:
If that works for you, great! It's not what I would do to a lovely green TKY, but better than feeding the too-green-for-you directly to the worms! And learning about your palate is good too.
Still, curious about what you didn't like in the greener version, because lighter oolongs usually elicit lots of wows when I share them with casual tea drinkers who mostly do bagged teas etc.
Did you find it too astringent, bitter, or sharp? Those are characteristics that usually can be fixed by finding the right brewing conditions (shorter/cooler/less leaf). Was it too bland, light, delicate? That too can be changed a bit by your brewing (more leaf, longer/hotter steeps).
But if you're missing the astringency and briskness of your black teas, that's harder to pull from these greener oolongs especially, because they're so carefully prepared for a mellow brew that it's hard to make them bite like a black tea.
Besides the veggie flavor, I haven't found any sweetness, etc. mentioned after several steeps. I WILL keep trying. I'm probably not steeping correctly, etc. When GD Samantha returns from two years in Japan, I expect I'll get a good cup of green!
68 or so years of black tea may have ruined my palate for more subtleTEAs!!
I find the flavour of roasted oolong to be deeply comforting. 
