95

4TB for a 12-cup pot, drunk bare.

Dry leaves: some tips, faint scents of jasmine and Keemun and a lovely comforting hug of Assam.

Steeped: jasmine disappears but resurfaces very subtly in the taste. Oolong aromas. Slight smokiness from the keemun. Winey-ness from the keemun dances with the wine-to-maltiness from the Assam. Aftertaste: Darjeeling, and Yunnan pepper. Some astringency, but I did steep this for 6 minutes; 4 minutes would be better, I think. Medium body. No bitterness. Quite lovely. I feel very relaxed and blessed, drinking this one.

I used water just off the boil out of respect for the oolong and jasmine in the blend.

Preparation
205 °F / 96 °C 6 min, 0 sec
Michelle Butler Hallett

A slightly woody finish — I definitely steeped this just a bit too long and allowed the Assam to jump around. But delicious. Oh, so good.

Geoffrey Norman

I sampled this last week. What a surprisingly good blend it was.

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Comments

Michelle Butler Hallett

A slightly woody finish — I definitely steeped this just a bit too long and allowed the Assam to jump around. But delicious. Oh, so good.

Geoffrey Norman

I sampled this last week. What a surprisingly good blend it was.

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Bio

Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

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

Oolongs and blacks are my favourites.

Location

St John’s, Newfoundland, Canada

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