Dry, the leaves smell of roast and caramel. Brewed, it’s roast and sweet citrus.

First steep, ten seconds, no rinse (impatience!) was pretty weak, but that’s expected—the leaves have barely opened up yet.

Second, 15 seconds: No fruit, but roast, mineral sweetness that sits at the back of your throat.

Third steep, 20 seconds—turned it a bit sour in subsequent sips, although the smell is a rich toasted caramel. Letting the liquor sit on your tongue brings that out, a sweet roast. Ruminating on the sour, it does come through as a note of citrus on the steep and then hits sour on the back of your tongue. It’s not unpleasant, but I know something one tries to avoid in a roasted oolong.

Fourth, 20 seconds. Will definitely up the times. There’s definitely aroma, although the liquor feels a bit thin to me.

Fifth, minute. Sweetness dissipated, mostly just subtle roast and a bit of a sour citrus note.

4 g 3 OZ / 90 ML

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Disclaimer: I work for Murchie’s Tea and Coffee as a taster and blender. I will avoid putting any ratings on teas from them from here on out.

A tea-drinking transgendered Canadian, university graduate, majored in geology (yes, “rocks and things”). I take most of my tea made straight into a mug, although occasionally if I’m not in a hurry (this isn’t often), I’ll have time to sit down with a pot or gaiwan. It’s the highlight of a good day.

My notes are pretty disjointed because I’m absent-minded, and I also keep a teatra.de blog for reviewing and rambling about tea books/publications.

I’m a Doctor Who fanatic (Jon Pertwee, if you were wondering).

“But you should never turn down tea, when it’s offered. It’s impolite, and impoliteness is how wars start.” ~Eighth Doctor, Paul McGann





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