The leaves of this tea are thin and twisty, colored light and dark brown. The smell is fruity, maybe even a little earthy. The brew is a beautiful amber color. The taste overall is just very fresh. It’s a little mineral, floral, with a slight grape note (that could be the power of suggestion since it’s called champagne oolong). It actually tastes a lot like a black tea for an oolong and even has a slight astringency to it. I’d say it’s a black tea cross dressing as an oolong.
Flavors: Astringent, Floral, Mineral
Preparation
190 °F / 87 °C
3 min, 0 sec
1 tsp
8 OZ / 236 ML
Is it like Oriental beauty?
The only oriental beauty I’ve had was aged (or all they all aged?), so that might make a difference. But this was no where near as fruity as the OB and have a much different “character” if you know what I mean.