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I had this tea a while back and loved it. Now I have it again, thanks to White Antlers!

This is the last of it I shall have, too, as the company is now officially closed. It seemed to go back and forth last year, with the website up but not working. I hope the owners are okay and can make their dream of a tea company work out with another try someday!

It was over 100F here today with a heat index of 110F. That’s about 43C. Add in wretched humidity. But after supper the sky grew dark and we heard rumbles and went out to the rockers and watched the storm as the temperature dropped to just 77F! By the time we came in to the air conditioning, I was ready for a cold dessert and some hot tea! Ha ha!

I made a cheesecake a couple of days ago but my husband had already eaten two slices of chocolate cake that my daughter had made (his mom’s recipe so dear to his heart), so it was dessert for me and tea only for him as he was too full.

The tea was fabulous, but it was not a good pairing with the cheesecake. I should have paired a black tea, as a Lapsang, Keemun, or Russian Caravan would have set the cheesecake off nicely. The cheesecake really hid the taste of the tea too much, so I was very glad that I had made a big pot to keep sipping after the cheesecake was gone so I could truly enjoy all the flavor. We made a resteep, too.

This is floral but not overpowering perfumey floral, and is certainly milder than a jasmine scented tea. Magnolia has much more subdued tones to me than jasmine while still being distinctly a lovely fresh flower taste.

The oolong base has a cake-like quality of its own to me, with sweetness and a light pastry flavor. Sweet like a European pastry, not American sugar heavy pastry. It is green but not grassy green.

I look forward to more of this, and some gong fu sessions with it as all!

Thank you, again, White Antlers!