2021 sipdown no. 119

Thank you Cameron for this tea!

This is the third red oolong I’ve now had the opportunity to try, and the first two were divine. This one has a small amount of that oolong minerality that I’m not fond of, though it’s a smooth cup overall. Sadly, it does seem to be lacking in the magic I found in the other red oolongs. There’s nothing inherently wrong with it, but it’s not one I need for my cupboard.

Preparation
200 °F / 93 °C 1 min, 0 sec 3 g 14 OZ / 414 ML

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Bio

My partner and I live with our bunnies and cat. I’m currently working on my MSc in biology and enjoying tea along the way!

I love black tea and this is usually what’s in my mug.

I’m also happy to enjoy a cup of green or red rooibos (green preferable to red), herbals, oolongs (unroasted and red preferable to roasted), whites, and subtly flavoured greens.

Likes:
Raspberry, peach, rhubarb, passionfruit, and most fruits in general, maple, creaminess, hay, biscuit, lavender, and cacao/dark chocolate.

I enjoy bergamot when paired with flavours that mellow it (Camellia Sinensis Earl Grey Cream is one of my favourites).

Dislikes:
Any smokiness at all, stevia, too much blackberry leaf, rose, ginger (except in chai), cinnamon-heavy teas, anything cloying or fake/candy-like.

I’m vegan with an allergy to potatoes, so I avoid any animal products in tea, along with sprinkles as these often have potato starch (I usually just pick them out of blends).

Last updated December 2021.

Location

Canada

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