I’m back from my Low Country vacation. I spent the last nine days eating some of the most wonderful foods and relishing in architectural and natural beauty. I even found a few tea shops. We started in Savannah, GA, then on to Charleston, SC and finally Murrells Inlet, SC. I’m very excited to try some of my new tea finds, but first I have some samples to sample.
This tea threw me for a loop. Just from judging the dry leaves and the smell, I thought this was going to be too green of an oolong for me. The dark green leaves were tightly rolled and smelled lightly vegetal with an underlying roasted note. The look and smell made me question my purchase, as I tend to stay away from green oolongs. The first steep didn’t quite unfurl all of the tea, so I knew I was in for multiple infusions for sure.
After tasting, my previous judgments went right out the window. This isn’t a dark roasted tea…more of a light roast on the verge of “almost medium”. The nutty flavor is there and I swear I taste a little sweet cinnamon-y note right before the aftertaste kicks in. This only happened on the first two infusions when the tea was screaming hot…not after it cooled. The description mentioned notes of sobacha and Houjicha (both of which I love), but I think these flavors are reserved for darker roasted teas. The tea finishes sweetly and with a slight pucker of astringency. The sweetness in the smell and taste remind me of orchid and honey although subdued. The more infusions, the sweeter and more astringent the tea becomes. The roasty toasty taste vanishes. This would be a good starter tea for those that like greener oolongs but wish to venture into darker and roasted oolongs.