Creamed Osmanthus

Guys… this is BETTER than DT’s Vanilla Orchid. Fresher, and missing that strange fake-flavouring aftertaste. I would probably prefer it without the osmanthus flavouring, because I’m not a huge fan of floral, but it’s still really good. I wasn’t expecting this. It wasn’t even a tea I really chose – it was a substitution for Dark Chocolate Oolong, since someone bought that out before me.

Pretty happy with this tea. I love a creamy, vanilla oolong.

There are very few teas that come remotely close to this one in taste. Yes, there are Osmanthus Oolong’s out there, but very few with the full profile that this one packs. I was really curious to try this one. I’ve only had a roasted oolong with osmanthus flower petals, and even so, I’m not quite sure what osmanthus tastes like. I admit that the cream flavoring made me a little hesitant, but when I looked online, most osmanthus teas were blended with creamier teas like Jin Xuan and Tie Guan Yin. And if the cream is upped in flavor, I know that I’m going to be able to taste it. The problem I have with some Jin Xuan and Tie Guan Yin is that they can be too light and too fainted. This was not going to disappoint me, and it certainly didn’t.

The smell dry leaf reminded me of sherbet. It is creamy, but sweet like orange blossom or honeysuckle, probably coming from the osmanthus. The same goes for the taste after two minutes and a half: sweet, creamy, light, and full of that sherbert flavor. the first steep was strongest, but the sherbert sweetness is there in each steep: second after 3 minutes and 15 seconds, third after five. It’s almost peachy to me (Elixer #9 was one of my favorites by the way). Peach blossom? Bottom line, floral, sweet, creamy, and fruity.

I’d recommend this one to a lot of people, but I’m not sure who. Either way, it’s an incredibly unique tea that I think more people should have. It’s sweet enough for newbies but not overly sweet in the least. I also think that the peachiness is coming from the oolong itself, which I might guess it’s a Formosa, Dong Ding, or Huang Zhi Xiang (probably wrong on all accounts, but the Huang Zhi is described as having an orange blossom fragrance)? If you are looking for peachy, floral, creamy, and sweet, this is it. This is by far one of my favorite floral green oolongs yet.

Limited release to see if it would be worth making a full batch of.
Please don’t ask why I added a cream flavor to an osmanthus oolong… I just did