Sipdown no. 32 of 2016 (no. 243 total). A sample, and the last of the Samovar oolong samples. All I have left now of the Samovar samples are a few white teas.
It’s been at least a couple of weeks since I poured this out of the packet and into a filter, intending to steep it. I never got around to it, and though I had meticulously saved the sample packet with its steeping directions, my cleaning ladies seem to have thrown it out.
The one time I tried going gong fu with a Samovar oolong sample it didn’t work so well, so this time I decided to come to the page for this tea and look for directions. Seeing none, I read about how people had steeped it. Given what Lena said about boiling water, I decided to go that route. I also steeped for about 2 minutes, since I was going western and using a higher water to tea ratio.
I was pretty amazed at the result. First of all, that thing they say about coffee in the Samovarian poetry section is pretty right on. There’s a coffee-like aroma that sort of melds into something that is almost like butterscotch. There’s what I call the malty note as well, which so many Samovar teas have and which I love in some yunnans and some red wines as well, but which I didn’t expect in an oolong. The liquor is a rosy amber and very unique.
The flavor is remarkably complex. So many dark oolongs give off a sort of a single note of woodsy stonefruit. Not this one. It has layers that shift around on the tongue so just when you think you’ve tasted one thing, you’re tasting something else. I don’t taste peat moss, but I for sure taste a bittersweet chocolate note, and the roasted barley as well. The sweet note is still butterscotch to me and not raisin sugar, but delish nevertheless.
And they still have it!
I suspect to get the most out of this one you need to prepare as directed. I’d be afraid to do otherwise given my past experience with Samovar oolongs.
Flavors: Butterscotch, Dark Chocolate, Malt, Roasted Barley