1.5 tsp for 300mL. First infusion at 90 for 6 minutes, second infusion at 85C for 5 minutes.

I used to make this with hotter water. (The packet copy says to use boiling water — yuck, I didn’t care for that at all.) Tonight, I cooled it down a bit.

First infusion: Formosa oolong from Britannia: A darker oolong. Toasted. Smells like tobacco flowers and stonefruit. A strong taste that’s nuanced with oak, peaches, minerals, and distant smoke.

Second infusion: More stonefruit and some creaminess. Toast and oak in the scent but none in the taste. Upping the rating from an 80 to a 90.

Packs a caffeine punch, too.

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE. New novel this March called THIS MARLOWE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Floral oolong and complex black teas are my favourites.


St John’s, Newfoundland, Canada

Following These People

Moderator Tools

Mark as Spammer