95

So, I decided to give this another go with the same leaves. This time, it got a longer steep time and hotter water. I wanted to see how this liked being treated more like a traditional black tea.

The liquor came up a bit darker, but not by much. Not amber or anything like a regular black. More like the picture shows here: http://www.nuvolatea.com/upload/product/14l.jpg It smells more like a black tea. Heartier, with a hint of smoke. The taste is slightly more toasted and astringent, but oddly not much different from the first infusion. It seems like the more I treat it like a black tea, the more it tastes like one, and the same when I treat it like an oolong. But the change is very subtle. Interesting.

Preparation
185 °F / 85 °C 3 min, 0 sec
Bonnie

Good that you experimented and looked information up. Sometimes people just gulp their tea down and miss out on half of the adventure. I received this sample some time ago also and shared it with the Happy Lucky’s guys because it was so different.

Geoffrey Norman

I wonder if it’s the Ruby 18 varietal that they use for the black.

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Comments

Bonnie

Good that you experimented and looked information up. Sometimes people just gulp their tea down and miss out on half of the adventure. I received this sample some time ago also and shared it with the Happy Lucky’s guys because it was so different.

Geoffrey Norman

I wonder if it’s the Ruby 18 varietal that they use for the black.

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Bio

Quiet, strange, and in love with the world of tea. 20-something and living just outside of Atlanta. Cat lover, EBM/synthpop/industrial geek, balcony gardener, and collector of fossils. On the hunt for the perfect tea in each of my favorite categories.

I prefer black teas, but I’m trying to broaden my horizons. My favorites tend to be yunnan tips, earl grey, golden monkey, chai, and keemun. My favorite add-ons are plum, cinnamon, coconut, apple, raspberry, bergamot, cucumber, sage, vanilla, and caramel.

I’m shy about green tea, curious about white, and learning to love oolong. I hate rooibos and anything with orchid, fennel, or jasmine.

I’m currently growing my own tea. I have a 3-year-old potted Camellia sinensis, and I plan on picking a tiny bit of new growth this spring for my first try at drying my own leaves.

Since joining, I’ve traded with: Kaliska, QueenOfTarts, LiberTEAS, JustJames, Spencer, Ninavampi, Jillian, Teafreak, KeenTeaThyme, and RachanaC (Rachel)-iHeartTeas.

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Decatur, GA

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