It’s difficult sometimes to venture out beyond our comfort zones, to go new places, to try new things, and especially to drink new teas. So to help, we are venturing out, expanding our tea palates, and hopefully our review will help you decide what new teas your tea cup will brave…
The Process ~ Oolong tea is referred to as a “semi-fermented” tea that is grown in northern Wu Yi Mountains of China’s Fujian province and is a unique find. After plucking the tea they let it wilt in the sunlight and then its shaken in bamboo baskets to slightly bruise the leafs. This bruising helps the leaf react to the air and aids in the fermentation process. The leaf turns reddish during this process. Once the desired fermentation period is achieved they fire the leaf to stop the fermentation. This process produces a unique appearance and flavor…
The Review ~ I started with a small pot, and no sugar or cream. As the cup fills, I smell the aroma. It’s very fragrant, and familiar. If I had to guess where this tea was made I would have guessed China, as the fragrance reminds me of a Chinese restaurant. I couldn’t identify the aroma, but afterwards I read the natural flavor is similar to that of an orchid.
The color of the tea is bright amber, and the flavor is very distinct. It also has a natural sweetness to it. I added two sugar cubes and found that I almost over did it. I typically go for three. While the color of the tea is very similar to my favorite “Scottish Breakfast” is much more flavorful, a mix between fruity and flowery. You can detect the fermentation straight away. The aroma convinced me to hold the cream.
I think this tea is pleasantly aromatic, and that if you like flowery teas you will enjoy it. The added benefit of its natural sweetness may also help if your watching blood sugar levels. While I don’t believe this will pair well with cream, you can always give it a try. The one other thing that I found with this tea, unlike most black teas I drink was that it did not seem to get stronger or more bitter while it steeped. Although I love “Scottish Breakfast” I find that the longer I let it steep, the more bitter it becomes.
Liquor: Bright Amber
Sweetness: Naturally Mild Sweetness
Bitterness: Low
Aroma: Flowery (Orchid)
Taste: Fruity/Flowery, more pleasant as our palate adjust.
Cream: Not recommended
Sugar: Not to much
Brewing Time: 3-4 Minutes
Temp: 190-205º F (Just short of a boil)