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So continues my quest for the perfect dark formosa oolong. The dry tea has a spicy-ish smell to it. Brewed it has quite a pungent, almost woodsy sort of taste with a strong bakey flavour accompanying it. I noticed that it took on some fruity notes and taste a little bit sweeter as it cooled off.

The second steep (@3:30) has a sweeter, more developed fruity flavour and it tasted less bakey than the first round.

Preparation
195 °F / 90 °C 2 min, 30 sec
gmathis

I’m still trying to figure out the brand name of the bulk 31-cent-an-ounce oolong I get at a local health food story. It behaves a lot like you have described above. If I discover it, I’ll pass along…

Jillian

Cool, thanks. :)

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gmathis

I’m still trying to figure out the brand name of the bulk 31-cent-an-ounce oolong I get at a local health food story. It behaves a lot like you have described above. If I discover it, I’ll pass along…

Jillian

Cool, thanks. :)

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I’m a university student in her twenties who’s currently working her way toward a Bachelor of Natural Resource Science degree. I love both science and science-fiction and I’m a history nut on top of that. Maybe I should just call myself a nerd and leave it there. ;)

I’ve been drinking tea since I was young but it’s only in the past couple years that I’ve become interested in the good-quality stuff.

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