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So…I read “green leaves” and pushed the “green” button instead of the “oolong” button. Oops. I’m going to see if I can get a second steep out of this at the oolong temperature and see how that goes. Aaaaanyhoo…

This is, hands down, the oddest tea I’ve tasted thus far. When I opened the packet, my first whiff of the tea was just sweetness, nothing else. I gave it a minute and inhaled again, and this time I could smell the oolong base. The first “eh?” moment came when I steeped the tea: the sweetness all but disappeared from the fragrance; mostly I just smelled the earthy, vegetal fragrance I associate with green teas. The second “eh?” moment came when I took my first (unsweetened) sip: how do you have sugar-caramel flavour without it actually being sweet? I just don’t get how that works, and it made my brain hurt because the taste didn’t match the fragrance. So I went ahead and sweetened it, as I usually do. I’d left out the sugar because I thought the tea was going to be sweet on its own.

It was upon taking a sip of the sweetened tea that I got my third “eh?” moment: Basically, if you take the marshmallows from Lucky Charms cereal and add them to your oolong base, you get this tea.

Odd, right? See, toldja.

Preparation
175 °F / 79 °C 8 min or more
DaisyChubb

Magically delicious :D

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DaisyChubb

Magically delicious :D

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2012.10.07: I hear people like to understand other people’s ratings, so here’s a loose guide:

01-29: Dear God, why.
30-49: I’ll finish this cup, I guess, but no more.
50-59: Meh.
60-69: Decent. Maybe I can blend it with something else and make it better.
70-79: Heeey, this is quite good!
80-89: I love it, but I’m not in love with it.
90-100: Permanently resident in my Happy Place.


Update: I have steeped, and it was good. =] Still a tea-ophyte, though.


This is a tea site, so I feel like “well, I’m Indian” should be enough of an introduction. Because, I mean, it’s kind of in my genes, right? But the fact of the matter is that I’m an absolute tea-ophyte.

I’ve just discovered a world beyond Celestial Seasonings. I’ve just discovered “sachets” instead of “normal” tea bags and bought my first loose tea sampler. I don’t get the whole water temperature and steep time thing yet, nor that if I want to get a yixiang tea pot, I’d need one for each type of tea. I have this infuser ball thing, but I haven’t used it yet.

Don’t cringe, but right now I’m still just boiling water and pouring it over a teabag, adding some sugar, and drinking a nice, hot cuppa. I’d like to learn more, I think, and I’d like to train my palate. I figure participating in this community is the best way to do that.

So ya. Hi!

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South Jersey, US

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http://about.me/bleepnik

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