I like the flavour of this tea, but it doesn’t have intensity. No matter how much I use, it always seems thin and doesn’t develop a strong, distinct flavour. The leaves wash out after a single, longer steeping. With milk, it is overpowered. The tea appeared damp — moistened, maybe — when I bought it, hence I have docked 5 points.
29 Tasting Notes
This black tea has a rich body and delightful robust leathery or smoky flavour, due to the swampy soil in which the plants grow. It has become my usual breakfast tea. It is not overly high in caffeine, so I can make it strong, let it steep long, and mostly drink it with a generous amount of milk.
The natural milky taste is unique and appealing, but it is likewise it’s downfall. While deliciously smooth and buttery, it can also feel too rich and flavoured. Like most green oolongs, it can become bitter, when strong, but a spot of honey will save it heroically. Reserve this tea for special times. For every day, I would recommend a more natural-tasting oolong, such as Ti Kuan Yin or an Indonesian (Sumatran) oolong.
This Indonesian (Sumatran) oolong is similar to Ti Kuan Yin. I have steeped it four times, at 60 seconds each. If steeped longer, it has a tendency to become bitter; however, astringency is never a factor. This is a fine oolong, with a taste of fresh leaves and a slightly bitter aftertaste.
My gustatory sense is somewhat dulled, as I am battling a cold. Perhaps that is why I don’t taste the delicate aromas others have noted, such as chocolate, fruits and flowers. I find this tea pleasant, slightly tart, earthy. It is a good, flavourful oolong. I will be trying this one more often.