Orange Blossom Oolong after lunch? Don’t mind if I do! In fact make this one a heaping tea spoon, I’m in the mood for multiple infusions. Many thanks to Amanda for this. In searching for this is seems this is a very popular combination. I knew peach oolong was, but orange? Who knew? Looking forward to this woodsy base.

So the scent of this actually reminds a bit of rooibos, though I might not being saying that if I hadn’t had a couple earlier today. It’s quite light, I do think it needs a longer steep, but it is otherwise pleasant, I get citrus and pine notes with a bit of pepper and spice toward the bottom of the cup, but I’m looking for leather ;)

Steeped for a minute and we have achieved orange liquor! Much more woody oolong in this yes I am getting the leather, but it’s just not the kind I’m looking for. There is no natural sweetness in this, no, mineral notes, just dry as my other two TeaGschwender oolong have been. Ho hum.

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

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