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“Sipdown! (32) From the January subscription. The name of this tea made me laugh because it’s so vague compared to what I’m used to. Going to assume it’s a TGY since that’s the most common, but...” Read full tasting note
The Fujian Province of China is the birthplace for the semi-oxidized Oolong teas. Oolong teas, aka wulong or black dragon, are made from large leaves that are produced in the late Spring. Unlike other types of tea that contain the top leaves and the buds of the bush, oolong teas are large well formed leaves that will sometimes also contain the stem of the bush. Oolongs differ from green, black and white teas by the method of processing and are the most labor intensive tea to produce. Each type of Oolong varies in the percentage of oxidation and the method in which it is processed (some are twisted, tippy leaves, some are cut, some are rolled into small balls).
From China comes this invigorating Oolong tea that has a lingering flavor with a light earthy taste.
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Sipdown! (32)
From the January subscription. The name of this tea made me laugh because it’s so vague compared to what I’m used to. Going to assume it’s a TGY since that’s the most common, but who knows ha ha.
It’s good though! Definitely on the greener side of things, but still has some nice bake-y sort of notes to it. Silky smooth with a nice balance of fresh green and sweet grainy notes and a touch of floral in the finish. I wouldn’t seek it out again, just because I tend to prefer Taiwanese oolongs, and anyway I generally buy flavored and unflavored teas from separate sources. But enjoyed my 3-ish cups!
Flavors: Clean, Floral, Grain, Green, Mineral, Silky, Smooth, Soft, Spring Water, Sweet, Thick, Toasty, Woody
