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I tend to brew my oolongs my version of western style. I used 1tsp in 90C water for 1 minute.

The dry tea is green nuggets of tea. It smells of a green oolong, slightly vegetal, flowery, but there is a buttery and sweet aroma.

This tea tastes slightly sweet, slight hint of butter, almost on the verge of tasting like a milk oolong, but not quite. There is a hint of flowery taste, but is not perfumey tasting. The smell and taste reminds me of freshly baked sweet breads. Although, thats what it tastes like, it still feels like a light tasting tea, not heavy.

This is a tea that I could just drink all day long.

Preparation
195 °F / 90 °C 1 min, 0 sec

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Bio

I am a lifetime tea lover.

I did foray into the world of coffee for a period of time, but I returned to my true love. I still, however, enjoy a good cup of java.

My all time favorite tea is Earl Grey, which I drink every morning, the stronger the bergamot the better. I definitely prefer natural oil of bergamot to artificial flavouring.

I mostly like black and dark oolong teas. My current favs are Fujian blacks, Keemun and Assams, and Wuyi oolongs. I gravitate towards anything with lychee in it. I also drink a lot of herbal blends but am wary of hibiscus. I do not favour mate, or pu’erh tea, although I have found a few blends that I like. (I so badly want to like straight pu’erh tea but it all tastes gross to me. I keep trying though). Rooibos, green and white teas fall somewhere in the middle. I find myself gravitating towards heavily roasted oolongs and teas from Paris/France based companies.

I love iced teas and cold brews.

My current tea goal is to make the perfect cup of chai from scratch – almost there…I think.

I am in love with the whole experience of tea.

Location

Saskatchewan, CANADA

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