Thank you to Nuvola for this Oolong Black Tea sample!
I was suffering from the beginnings of a migraine today, the nausea felt like vertigo making me dizzy. In my bag was this sample which I had promised to share with Joe at Happy Lucky’s yesterday. I told him about the tea trees being at 9000 ft. in the mountains of Taiwan. What an adventure it would be to taste the tea and discuss the flavor together.
A stop to get a light for my refrigerator and another at the Post Office were challenging. Would I be able to make it to tea? (My car’s outdoor temperature gauge recorded 95 degrees, still hot and dry for September.)
“It’s just nausea, push through it. Caffeine will be good for the migraine anyway,” I told myself. So off I went to my tea pub.
When I arrived today, there was a buzz of people in front of the bar and behind it (including Joe). There was the owner George in his bermuda shorts, fiddling with some tea things…greeting me with a big “Hi Bonnie, how’re ya doin?”
I explained that I had a little migraine and needed caffeine, but that I had brought some Taiwan Oolong Black Tea grown at a high altitude that I wanted to share.
What happened next was Tea Theatre!
A flash of cups, a Gaiwan…six people lined up on barstools and several servers behind the bar as George deftly worked his magic. Pourings, scenting, tastings for everyone…steep after steep, after steep…on and on at least 6-7 times. I lost count.
The interesting thing was that from the beginning, the tea was potent. There was no need to work up to a 3rd or 4th steeping to gain the full flavor of this tea. The taste was assertive as though all the hard work the trees had to go through to produce the leaves at the high altitude was condensed and released like golden pearls. The flavor released easily from the leaves.
Comments flew around me…
“Dark Cherry”, “Malty”, Chocolate", Wonderful lingering flavor", “Rich and complex”.
My own notes were:
I felt a coolness on my tongue (which the others felt on the lingering finish also). There was a nuttiness and flavor somewhat like tutti frutti (brandy, sugar and many kinds of fruit placed in a crock and stirred…an old recipe for preserving fruit). A floral scent from a musky flower.
The color of the tea was honey from beginning to end and very fragrant. The leaves reminded me of smoky, malty Formosa Red (Red Blossom Tea) that I reviewed before (although this came up only when I was reminded of this tea by Joe).
And…my nausea…gone. The caffeine did what it is supposed to do and helped take the effects of the migraine away!
I can’t think of a better way to have experienced this tea than with this community of tea lovers.
I had a great time with a very lovely rich and flavorful tea!