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I tried this at a recent tea tasting at Chicago Tea Garden. Everyone there seemed to like it, and I was no exception. If you like your oolongs roast-y, with almost a charcoal flavor, this tea is for you. This tea holds up well for several steepings — I’m on my fourth, and it still tastes good. The charcoal flavor dissipates a bit with each steeping, but it still tastes like a roasted green oolong. Not sweet, but doesn’t need sweetener. A little bit grassy and lightly floral, not buttery. Just a great, full-flavored green oolong.

Preparation
190 °F / 87 °C 2 min, 30 sec

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Bio

I like strong, robust flavors. My current favorites include strong black teas (Keemuns, Yunnan teas and Assams, for example), flavored blacks such as Harney’s Paris, oolongs of any kind, and gyokuros. I like Rooibos and honeybush teas as well, and other herbal blends to help me relax in the evening.

I am willing to try just about anything, but I am not particularly fond of jasmine tea, very fruity or heavily flavored blends, anything with pineapple; and I know this is practically heresy, but I don’t like Darjeelings.

Location

In my kitchen, heating water

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