I have been enjoying oolongs lately during the colder months, so I decided to brew this one!
Description: “This very full bodied tea has a very particular sweetness to it and is reminiscent of baked goods or molasses.”
Instructions: 3g /1½ teaspoons | 100°C (212°F) | Yixing teapot or ceramic gaiwan | 30-50 second, 10 seconds, then add 5 seconds after each steep
Review: The dry leaves were a dark brownish navy blue. It had a molasses and earthy smell followed by underlying charcoal. After a 10-second wash, the leaves were a deep chocolate brown colour and unfurled into small leaf fragments. The liquor was amber brown with a bready smell.
30 seconds – The liquor was bready, sweet, and earthy. Once cooled, the liquor had a stronger charcoal taste
15 seconds – The charcoal flavour was more forward, followed closely with earth and baked goods taste.
20 seconds – The bready and charcoal flavours were more muted, but there is a lingering floral aftertaste
25 seconds – Charcol is the predominate and the only flavour remaining
30 seconds – the flavours were very muted and I stopped infusing
Overall, I always enjoy an oolong that has a range of flavours. I was surprised by the slightly floral notes in the middle infusion. This tea warmed me up on cold winter afternoon (3.5/5 rating).
- Type: Oolong tea
- Origin: China, Fujian
- Caffeine: Unknown
- Ingredients: Oolong tea
- Other: Award-Winning
- Company: Tao Tea Leaf
The question of the post: What tea do you enjoy during colder weather?
Great post and tea! I loved reading how it evolved each steep.
Aw, thank you so much!