97

1.25 tsp for 250mL water at 100C, steeped four minutes thirty seconds, drunk bare.

A longtime favourite, and every time I make it, I wonder why I don’t drink it more often. A heavier body than many Russian Caravan blends, thanks to the Assam and Ceyon here The Ceylon also adds some brightness. The formosa oolong is hard to pick up when the water is 100C, easier at 95C: faint, very faint peaches and toast. Keemunadds to the toastiness and supports the smoky lapsang souchong.

Nor a tarry or piney blend. Instead it’s got some creamy heft, almost chewy, with notes of leather, toast, and, very faint, peaches and stone fruit. Keemun helps give a winey finish.

Just delicious.

Potent caffeine hit.

gmathis

I need to add “potent” to my tea vocabulary, as it’s precisely what I need most of the time!

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gmathis

I need to add “potent” to my tea vocabulary, as it’s precisely what I need most of the time!

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Writer and tea fiend. Author of CONSTANT NOBODY, THIS MARLOWE, DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Floral oolong and complex black teas are my favourites.

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St John’s, Newfoundland, Canada

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https://michellebutlerhallett...

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