Dark Pearl Oolong

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Peach, Toasty, Chocolate, Cream, Fruity, Roasted, Thick, Toast
Sold in
Loose Leaf
Caffeine
Medium
Certification
Kosher
Edit tea info Last updated by Shannzd
Average preparation
Boiling 4 min, 0 sec 4 g 16 oz / 473 ml

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2 Tasting Notes View all

  • “Very nice and toasty, with grilled peach undertones as described. Very well-behaved tea with a lot of body. This would probably be great for blending with a more astringent first flush darjeeling...” Read full tasting note
    85
  • “Dark and toasty a little bit of fruit juice like hint of a hot cider. Incredibly smooth and thick. I got a hint of chocolate in the dry leaves like Dutch process cocoa powder. Black Currants. When ...” Read full tasting note

From Harney & Sons ( HT )

An exceptional oolong with extraordinarily rich, toasty flavors and a full body that unfolds on the palate. Watch our Dark Pearl Oolong as it steeps, and you’ll see each pearl unfurl into broad leaves that leave unrivaled flavor in their wake. The result is a beautiful profile that draws on dark notes of grilled peaches below and a light, lingering flavor of fresh toast above, so that each sip invites you to take another. Mike & his son Emeric have very different inclinations when it comes to oolongs. Mike leans into lighter, more floral and creamy oolongs whereas Emeric is predisposed to toastier and darker ones. This Dark Pearl has dark notes of grilled peaches and light undertones of fresh toast.

About Harney & Sons ( HT ) View company

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2 Tasting Notes

85
23 tasting notes

Very nice and toasty, with grilled peach undertones as described. Very well-behaved tea with a lot of body. This would probably be great for blending with a more astringent first flush darjeeling that needs a little balance. I still have a bunch of Vahdam Teas, so I will try this blend idea out with the Giddahapar first flush.

Flavors: Peach, Toasty

Preparation
Boiling 4 min, 0 sec 4 g 16 OZ / 473 ML

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4 tasting notes

Dark and toasty a little bit of fruit juice like hint of a hot cider. Incredibly smooth and thick. I got a hint of chocolate in the dry leaves like Dutch process cocoa powder. Black Currants. When I brew it I start at around 185f for initial steeping. And as it unravels I’ll try to use water around 205f. Which I do several steepings in between so I run through water really quickly. Also I brew in a gaiwan so I use a high ratio of leaves to water.

Flavors: Chocolate, Cream, Fruity, Roasted, Thick, Toast

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