NTT describes this Oolong as: “Bold | Earthy | Complex | Malt | Toasted Pecan | Brown Sugar” and I can partially agree. Definitely bold and complex, but I’m not getting earthiness (thankfully), nor do I get malt or brown sugar. There is a roasted flavor and aroma that is reminiscent of nuts which, I suppose, could be called pecan—but not a strong pecan. Maybe pecan shells. The oxidation is heavy and there in no grassy or buttery or honey flavor to my tongue, but the brew is surely tasty. Second steeping satisfied too. Overall just not exciting to me. I’ll finish off the bag and move on! Nevertheless, I was very happy to be able to try this offering from Nepal, and I have been enjoying a number of other Nepalese teas as well!

5 g 8 OZ / 236 ML

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Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker (and Email) since the glory days of AOL in the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL!
Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!



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