From the LiquidProust 2017 Regional Oolong Group Buy.

The dry leaves smell sweet and sightly woodsy more like an oak barrel than a forest. I’m excited to try a dark tea from South Korea and immediately brew up 5.5g in my 200ml ceramic kyusu.

The liquor infuses into a very pleasant amber color like Lipton done right. The aroma continues to be subdued, only giving me the same oak like sweet malt I got in the dry leaf. It has a fairly thin body and drys the mouth a bit. The taste is at the same time familiar and unique… It takes me back to sitting around the yellow 60’s dining room set having Tetely with milk and sugar as a young child with my grandmother… but at the same time fits my current much more snobbish palette. The tea is malt forward with a wet not overly assertive cinnamon and a balance of a tannic bite with a oak like smoothness and lasting sweetness.

At the third infusion the malty sweetness turns into a bit of fruity tartness , but turning the water temperature to 200F brought it back into that malty sweet spot. Flavorful for about seven infusions (1.5-1.7L of water) with the last two being several minute brews.

My comparisons to bagged black tea were not made in malice, quite the opposite in fact. I think a lot of tea drinkers would appreciate being catapulted back through memories while still being able to genuinely enjoy this tea. This is not a daily drinker, but rather a tea I would love to curl up with on a cold winter day and just for a little while bask in the warmth of my childhood and my grandmothers embrace, forgetting about the million things that are weighing on my adult mind.

Flavors: Brown Sugar, Cinnamon, Floral, Malt, Oak, Tannic

190 °F / 87 °C 0 min, 30 sec 5 g 7 OZ / 200 ML

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I am a trained Cicerone (Beer sommelier) attempting to transfer my palette and skills to the tea world.

I have been enjoying tea for well over a decade, and more recently have come across my true passion for tea. I love learning about the culture, history, production, cultivation, and most importantly enjoyment of the beverage itself.

My favorite tea is black followed by sheng then oolong so far.

So far my favorite terroir is Jingmai with Yiwu a close second.



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