66

After a few more drinkings: this tea is quite enjoyable and good, but I think it works better as an “occasionally” tea than as an everyday tea. Its interestingness and distinctness were great the first day, but after 4 or 5 days it’s starting to get a bit dull.

Overall, I’d liken this tea to a cross between Lapsang Souchong, Hojicha, and a dark oolong. The flavor is a little more Lapsang Souchong than Hojicha, with only a hint of oolong-ness, while the body and texture are more like a dark oolong than Hojicha, with only a hint of Lapsang-Souchong-ness. Also like a dark oolong, I’ve noticed that the leaves change from black to green when brewed. There’s a nice long, smoky aftertaste, with some astringency and just a hint of wood.

Although overbrewing doesn’t necessarily harm the tea, I definitely prefer it with a shorter brew time, at least for the first few infusions. I’ve been getting 6-7 infusions from the leaves (with a steep time of 2-4 minutes for the last few infusions).

Preparation
175 °F / 79 °C 1 min, 0 sec
Angrboda

I agree with this. I think I would have rated it the same way.

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Angrboda

I agree with this. I think I would have rated it the same way.

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Bio

User experience guy and web developer. I started drinking loose-leaf tea in 2005, and grew to love the lighter, smoother styles of tea.

I’m really more of an “OolongTeaSteve”, but “GreenTeaSteve” sounds better. :-) I’m also into craft beer, wine, & dark chocolate.

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Raleigh/Durham, NC

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