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There was an interesting sweetly floral scent that wafted up from my mug while this tea was steeping.

I was full of anticipation over the chance to taste this tea – after all it was another milk oolong that is officially my “Bestest T Evar!”. This tea is….not it. Wait, don’t leave yet! It isn’t a bad tea – I think I might be holding it up to standards that are too high – the milk oolong I had from The O DOR was a $80/100g tea after all!

It has a bit of a harshly cooked, tannin-y, and slightly bark-like astringency to it that I’m not hugely fond of. It definitely tastes more like a dark, roasted oolong than a green oolong to my palate. Interestingly, one way in which it is similar to the The O DOR oolong is that drinking the tea with something sweet helps bring out the smooth, milky quality of the tea. It isn’t the “bursting with honeyed cream” flavour of the latter, but it tastes much smoother and develops a mildly sweet tone, though it can’t seem to completely escape that bark-like tannic taste.

The resteep (@ 4:45) is a bit less harsh and a bit more ‘green’ in taste but overall it’s noticeably weaker.

Preparation
185 °F / 85 °C 4 min, 0 sec

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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.

I’m also a self-proclaimed Grammar-Nazi, and improper capitalization and spelling invariably makes me twitch (yes, I mean you!)

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