Just a sample from Alistair, so a sip down of sorts. Nepal had me doubtful, but oolong got me excited… and meh. A fine example of the cultivar, but the leading flavor of linalool oxide in Darjeeling just doesn’t really do it for me. Oolong processing didn’t add anything substantial that I could pick out. I should maybe start trying to pair teas from this region with food, as I find them kind of tiresome standing alone.
Flavors: Camphor, Menthol, Mint