A wise man once told me that a tea should be labeled or called as the tea producer labels it or calls it (I am not making that up for fodder, a wise man actually did tell me that – haha). In this case, I would say the word “Oolong” is such a falsehood that I would be remiss if I did not just say that this is a black tea. According to the tea maker, they call it an Oolong because the leaves are harvested from plants that usually are for Oolong tea harvest. (cough)…
Anyways… this is a wonderful black tea!! Rich and malty, reminiscent of fine 2nd flushes from Assam or Nepal yet with a smoothness, acidity and distinct complexity that is very much its own. Heavy hints of cocoa powder on the nose lead you into the very full bodied smokey-brown brunette cup that has a continuation of chocolate, underpinned by distinct herbaceous notes followed by tobacco, cooked tart apples and a long fruity sweet finish which echos the ‘herbal’ terrier. Light astringency pulls gently at your mouth and increasingly develops long after swallowing creating a very well balanced cup. Truly a remarkable tea, even if it is a but expensive.

Steep this tea with Western methods, but allow to cool after removing the leaves to let the flavors open. I still don’t know anyone who can accurately taste a white wine that is under 45-50 degrees F and I feel the same bout boiling hot tea… however with a tea like this a full extraction is essential. Multiple steepings possible, but in this brewing style 2-3 would be max before losing its rich charm and the first is the best.

Boiling 4 min, 15 sec 3 g 8 OZ / 236 ML

Lol, call it as it is, agreed! Sounds wonderful :-)

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Lol, call it as it is, agreed! Sounds wonderful :-)

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A Food and Beverage professional for over 15 years in Chicago Illinois and professional musician. Studying tea, along with wine, beer, spirits and food has been a lifetime passion.
Aside from my service profession I am a private music teacher and music director for multiple music ensembles including The Chicago Zither Orchestra.
Pastimes include composing instrumental music, collecting and listening to historical and rare classical music recordings, gourmet cooking and enjoying the sport of baseball.

Tea: I am really into a wide variety of teas. I tend to avoid flavored teas but will try herbal teas. If I had to list favorites I am a fan of Japanese shaded green teas, Darjeeling 1st flushes, Assam 2nd flushes, Pu-erh (sheng and shou), Oolongs and delicate refined whites. I really do not have a favorite tea, just as I do not have a favorite food, wine, artist or composer… as there are just far too many enjoyable variables and differences that can be “my favorite” depending on the context.

Feel free to private message me about whatever.


Chicago, Illinois



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