Silk Oolong Anxi

Ah ha! I did not know I still had some of this! I thought that using up the last of my Silk Oolong Formosa meant I was silk oolong-less. I am so happy to find that I am not – and even happier to find that I have a decent amount of this tea left. Not a ton but enough for 3, maybe 4 more sessions. Yay!

Oh, this is sooo good. Sweet and creamy and sweet and wonderful. Almost like a lightly fruit-flavored butter. Or maybe like sweet cream. Hmm, that one is probably more accurate. Creamy but not quite rich… Or at least not rich like chocolate fudge is rich. Creamy and almost rich like… preserves as compared to jelly. But not as sweet as that.

Mmm. Preserves. I think I need some buttered toast with strawberry preserves in between steeps. Which is right now because my cup is done. And I have no idea if this review makes any sense. Drinking this made me a too bit euphoric to worry about logic.

So good.

This Anxi Silk Oolong from RBTC is an excellent version of the popular milk-flavored oolongs. This tea gives off a wonderful creamy aroma, and brews a nice clear, but milky-tasting brew. The flavor is wonderful, and the quality is good to excellent of the tea they use. This tea definitely ages well. I just finished off my bag which was 3-4 years old, and it nearly the same taste. Of course, with time and with many oolongs, oolong tea ages well, but tends to mellow out the longer it is kept. My tea was kept in its airtight silver RBTC bag which may have preserved the taste somewhat. It would be interesting to find out what someone thinks of a silk oolong that was jar aged. CAUTION: I did not intend to age this tea, I merely forgot in the mass of tea that I have. As milk/silk oolongs sometimes contain dried milk, but usually a shelf-stable/pasteurized variety of milk, I let it go this long, but I cannot say for certain whether all teas will remain unspoiled DO wash tea after a long period of rest (aging), as this is always the key to sanitizing/pulling out flavors of these types of tea. This tea gets at least three quality brews, but use a good deal of it, short steeps, and in a nice sized yixing (or glass if you fear the milk may taint the yixing clay).