Drinking Oolong Tea For Nasal Congestion: A Tasting of 2010 Teamasters Fall Gao Shan Luanze Bi Li Shi Oolong With a Stuffy Nose

This sample was sent with a few others from Stephane of Tea Masters Blog a few weeks before Christmas- an early Christmas gift no doubt. The label says that is was picked on September 5th, 2010. Fighting a mild cold, one deliberately chooses this tea.

Taiwanese Oolong is said to travel to the nose, opening it with its strong floral fragrances. One has experienced some fatigue over the last few days and today ones sinuses feel completely clogged. The following notes should be taken for what they are, from someone whose sense of smell and taste is compromised. But not for long...

From what one can make of them, the dry leaves smell of deep, gritty raison with a long, barely sweet, chalky smell. There is a slight straw-floral smell in them like that of wildflowers on the prairie- not the vibrant, exotic florals usually associated with Oolong.

The first infusion has a tangy-sweetness that fills the mouth. There is a cool, clean crispness about this tea- slight buttery vegetable flavours, celery flavours underscore faint but creamy florals. The mouth feel is soft and oily in the mouth. The aftertaste is a pasty dry vegetable taste with a gritty sweetness. After the first few cups, the qi of this tea ascends the head and into the scalp. Ones face flushes with a soft heat and a sweat is broken. Ones stuffed up sinuses release and one can breathe again! One gets some tissue while the kettle boils for the second pot.

The second infusion is tangy with a soft bitter sweetness. There is a strong presence of vegetables- celery, corn, daikon in the mouth and aftertaste. The aftertaste is full of nuance with an interesting rubbery vegetable taste containing little sweetness. It almost tastes like bubble gum that has been chewed awhile, most of its taste has past but it remains gummy with faded nuances and just slightly sweet. The mouthfeel continues to be soft and oily, it finishes cakey in the mouth.

The third infusion is prepared with a stiffly nose, loosened from the chaqi first few infusions. The taste contains a tangy- fruitiness which is predominant here. There is a crisp, cleanness about this tea amongst its bitter sweet flavours. A melon tone noticed in the initial sip lingers for a while in the sweet aftertaste.

The fourth infusion sees light florals dominating as they lighten into the aftertaste. The mouthfeel is juicy and light. The aftertaste is an extension of these floral notes.

The fifth infusion sees more dirtier and grittier florals develop. Slight rose is detected under creamy dry buttery notes. The sixth infusion entertains with deeper, spicier notes that are most prominent here. There is soft buttery florals in the distance.

The tea is taken through a few more infusions as well as an overnight steeping. Sweet, chalky, faint creamy florals have just a slight tanginess to them.

Over the next week one never developed that plugged sinus sensation- it took a few more days before the nose would stop running though!

Link to Michal's (Poetry In Tea) Tasting Notes

Link to Petr's (Pots and Tea) Tasting Notes

Peace