Sikkim Green Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Astringent, Caramel, Chocolate, Chrysanthemum, Cinnamon, Earthy, Freshly Cut Grass, Grassy, Juicy, Kettle Corn, Milk, Milky, Mineral, Mint, Musk, Nutty, Oats, Pistachio, Roasted Nuts, Spring Water, Stonefruit, Strawberry, Sweet, Tangy, Viscous, Zucchini
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Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by derk
Average preparation
200 °F / 93 °C 4 g 3 oz / 100 ml

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  • “Autumn 2021 harvest, thank you Ketlee for the sample :) Lots of low tones here, almost everything sits low. Milky and earthy-nutty pistachio butter notes do stand out above a tangy cut grass base...” Read full tasting note
    65

From Ketlee

Introducing a low oxidation oolong from Sikkim for the first time! This is also from Autumn 2021 season and of course from the Bermiok Tea Estate. We will be adding the details about processing and cultivar in a while, stay tuned for that too!

The dry leaf has a smooth leafy aroma, resembling the sweetness and liveliness of freshly cut grass. When placed on the heated ware, the aroma is floral with hints of roasted nuts, resembling marigold and pistachio nuts. The liquor is what sets it apart from any other Sikkim or even oolongs from other regions we have offered yet. There is a floral part to it, resembling marigold with a teeny tiny hint of lantana. Next comes a musk note, which fares well with its mild nutty notes on the finish. Later comes a gentle milky note, which comes more prominently when the liquor cools down. The sweet and fresh grassy aroma is also noticeable, making for a delicious finish. This part is honestly not very discernable when it has just been poured but presents itself when it cools down a little and continues till the end. This part makes the tea very intersting, somewhat similar on the finish to Taiwanese Jin Xuan oolongs but definitely not anything similar as a whole. We hope you enjoy this experimental tea from Sikkim and share your thoughts with us!

Appearance : Light Orange

Taste : Roasted pistachio, marigold, musk, milky, grassy, lantana

Steeping Time : 3 minutes western style, 20 seconds gongfu style adding 5 seconds every subsequent steep
Leaf to water ratio : 1 gram per 100ml for western style, 4 grams per 100ml for gongfu style

Recommended Steeping Temperature : 90°C

Recommended Steeping Method : Works well with all styles

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1 Tasting Note

65
1577 tasting notes

Autumn 2021 harvest, thank you Ketlee for the sample :)

Lots of low tones here, almost everything sits low. Milky and earthy-nutty pistachio butter notes do stand out above a tangy cut grass base taste with herbal chocolate mint and chrysanthemum nuances. There’s also something like sun-warmed skin, so maybe a hint of clean muskiness that joins a generic stonefruit tone.

Along with the milky taste comes a milky texture upfront that turns into viscous and sweet spring water. Juicy swallow can turn dry if oversteeped.

The warmed leaf smells entirely like Captain Crunch Berries cereal in milk, just like a Japanese oolong had earlier this year: https://steepster.com/teas/thes-du-japon/99408-oolong-tea-from-hon-dot-yama-koju-cultivar

Very similar to the Sikkim Autumn Green of the same harvest season: https://steepster.com/teas/ketlee-dot-in/100158-sikkim-autumn-green-tea I don’t know if I could tell much difference. Does this behave more like an oolong or a green tea? I don’t know. I guess it is smoother than the green. The oolong processing experiment could use some tweaking to make some notes pop. Not a bad tea by any means for being organic and sold at $3.50/25g, I’m just more into well defined flavors and those that aren’t milky, nutty, sweet.

Flavors: Astringent, Caramel, Chocolate, Chrysanthemum, Cinnamon, Earthy, Freshly Cut Grass, Grassy, Juicy, Kettle Corn, Milk, Milky, Mineral, Mint, Musk, Nutty, Oats, Pistachio, Roasted Nuts, Spring Water, Stonefruit, Strawberry, Sweet, Tangy, Viscous, Zucchini

Preparation
200 °F / 93 °C 4 g 3 OZ / 100 ML

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