4 Tasting Notes
I’m gonna go ahead and say it… Raisinetes! Or maybe more like chocolate covered apricots or golden raisins… Good dry Sherry… Silky texture, slightly viscous mouthfeel, long sweet finish. This gets my current “favorite black tea” award! Brewed 2g in a small gaiwan. Quick 4 second rinse then combined the next 5 infusions in a mug. Inf. times: 25s,35s,50s,70s,100s
Preparation
Love it! Nice dark brewing Oolong. I’ve found that I like it best steeped for upwards of 8-9 minutes. I know that sounds crazy, but instead of turning bitter like most anything else would, this tea stays smooth and opens up with some cherry/plum and smokey/toasty undertones.
Preparation
Good stuff! One of the few bagged Keemuns I’ve found. Silky smooth and slightly floral-ish in that classic Chinese kind of way. I like it by itself but it’s become a key ingredient in my DIY Russian Caravan blend. 1 bag Touch Organic Black, 1 bag Twinings Lapsang Souchong, and 2 bags Bigelow Oolong. 3 and a half minutes on the blacks and double that on the Oolong and you’re ready to trek Siberia!
