Okay, so I’ve been on this huge oolong tea kick lately. I mean, I’ve always liked tea, but I really wanted to dive deep into the world of high mountain oolongs. You know, those fancy ones that everyone raves about? So, I started this little experiment to find the best one.

The Hunt Begins

First, I hit up all the tea shops I could find – both online and in person. I felt like a kid in a candy store, there were so many choices! I grabbed a bunch of different varieties, making sure they were all labeled “high mountain” or “gaoshan.” I even splurged on a few that were way pricier than I normally go for. I mean, this was serious business, right?

Brewing and Tasting (and Lots of It!)

Then came the fun part: brewing and tasting. I made sure to use my gaiwan – that’s that cute little Chinese teacup with a lid – because that’s what all the tea pros seem to use. I followed the instructions on each package…ish. Honestly, I messed up a few times and had to start over. It’s a learning process!

• I started with water that was just off the boil, around 205°F (96°C). I figured that was a good starting point.
• I rinsed the leaves quickly – just a quick swirl and pour – to “wake them up.”
• Then, I did short steeps, starting with like 30 seconds, and added a little more time with each infusion.

I took notes on each tea. Seriously, I had a whole notebook going! I jotted down things like:

• Appearance: What did the dry leaves look like? Were they tightly rolled or more open?
• Aroma: What did it smell like? Floral? Fruity? Nutty?
• Flavor: This was the big one, obviously. Was it sweet? Creamy? Did it have any bitterness?
• Mouthfeel: How did it feel in my mouth? Smooth? Thick?
• Aftertaste: Did the flavor linger? What was it like?

The (Not-So-Scientific) Results

After weeks of this – and probably way too much caffeine – I have to say, it’s hard to pick just one best tea. They were all so different! Some were super floral and delicate, others were richer and more buttery. Some had this amazing fruity sweetness, while others had a subtle roasted quality.

One thing I did notice, that those pricier teas that I splurged, were more * was more complex in fragrance and aftertaste.

So, the “best” high mountain oolong? It really depends on what you like. But this whole experiment definitely opened my eyes to the incredible variety out there. It also made me appreciate the art of brewing tea. I’m still no expert, but I’m having a lot of fun learning!