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I got this tea as part of the Adagio Formosa Sampler. The first two teas in it, Pouchong and Jade Oolong were on the green side. This crosses the line to the black side of oolong. In fact, if I hadn’t known better, I would have thought this was a black tea. The package calls for it to be steeped in boiling water (I stopped short of that) and it steeped up a reddish brown—like a Ceylon or Darjeeling. The first steeping made me think of the Yunnan Dian Hong. It has that earthy flavor to it. Reviews I read described it as “woodsy” and “raisin-y” and I think that’s right. The second steeping is more mellow, reminiscent of cinnamon. It’s only a sample, which in a way is a shame, because I suspect it takes a bit getting used to, and for now I don’t think it’s going to bump Pouchong and Big Red Robe for go-to Oolong among the ones I’ve tried. But I certainly wouldn’t turn away from it if gifted or served to me. It’s a fine, very enjoyable tea—and without the mineral taste that I dislike in some oolongs—this would actually partner well with milk, which isn’t something I can say of other oolongs I’ve tried.

Preparation
205 °F / 96 °C 3 min, 15 sec

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