Scent of dry leaves is herbaceous fennel and rye bread.
Wet leaves give off more fennel and cocoa.

Steeped twice western style, 12 oz of 200 degree Fahrenheit water.

Flavor is light, herb-y, with fennel and rye taking center stage while malt and chocolate linger at the edges. Sweet toasted bread-fennel-malt aftertaste. The end is slightly astringent and drying.

Second infusion is much like the first, though with less astringency. Gentle toasted rye bread, juicy malt and chocolate, maybe caramel. Some apple and apple skin dryness in the aftertaste.

While not your typical oolong, it still offers an interesting range of flavors. I definitely recommend it to people who love rye bread, the rye note stayed throughout. If you enjoy summer darjeelings or want something different, I’d recommend giving it a try.

Flavors: Astringent, Brown Toast, Caramel, Chocolate, Drying, Fennel, Herbaceous, Malt, Rye

200 °F / 93 °C 4 min, 0 sec 1 tsp 12 OZ / 354 ML

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From the North West US, slowly building my tea repertoire. :)

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