Brandy oolong is oxidized at around 90%, and the leaves are picked in summer. As a result, the flavor is deeper and more pronounced. This particular tea received recognition at the North American Tea Championship.
The hard, dry leaves were individually rolled irregularly into small green “pearls,” and are uniformly dark green in color. The unsteeped aroma is a predictably vegetal. The tea itself is not unlike a smoky Yunnan black, with a small amount of sweetness on the finish. Very flavorful – ideal as a breakfast waker-upper.
Preparation
200 °F / 93 °C
1 min, 15 sec
