2 tsp for 500mL water @90C, steeped three minutes.

I received a sample of this tea as part of the Toronto Tea Festival 2017 Tasting Box — Oolong Tea.

Dry leaf: tightly rolled, light ot medium green. An unfortunate whiff of condensed tomato soup in the scent.

Wet leaf: gorgeous long and twisty medium green leaves with some stems. Vegetal aroma, edging to briny.

I need to say this upfront: I generally don’t enjoy vegetal and brothy teas. Sometimes I think of soup; sometimes I think of scallops. So I’m not sure I can fairly review a tea with such qualities.

Liquor, first infusion: palest green, almost a pale yellow. Vegetal and slightly briny aroma: buttered greens, faint whiff of scallops. Delicate taste of buttered greens with a sweet and floral finish. After swallowing, however, I get a dominant vegetal taste left in the mouth. Not getting much of a floral aroma.

As the tea cools, some mineral notes come out. Vegetal dominates.

If you like a vegetal green or oolong, this will probably suit you.

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Writer and tea fiend. Author of CONSTANT NOBODY, THIS MARLOWE, DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Floral oolong and complex black teas are my favourites.

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St John’s, Newfoundland, Canada

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