A few months back, China Cha Dao was kind enough to send samples of a variety of their Oolong teas. Of those I tried, this one had the right balance of sweetness, baked flavor and complexity to keep me interested. So I ordered a 125 gr bag, along with two other unrelated teas, and have been happily enjoying it for the past few weeks.
This morning I brewed it western style in a glass pot so that I could watch the dark leaves unfurl and dance, releasing their goodness to make a copper colored infusion. Since Oolong leaves are only partially oxidized, they don’t impart the dark color of their black tea brethren, but they certainly create a highly fragrant tea with lots of complex flavor notes. Multiple steeps takes you on a journey through ancient forests, smells of campfire, and a brush by an apple orchard. Each time I brew it there are new things to notice, and it is a forgiving tea, brews well every time. A nice find by Jerry Ma at China Cha Dao.
