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The leaves for this furtive tea are made in the fashion of Taiwanese Oolongs. They’re tightly curled balls of a dark green with some stems attached. The dry leaf aroma is clearly roasted with some vegetal undertones of steamed cabbage.

This oolong brews a radiant yellow-gold liquor and provides a sweet vegetal aroma similar to that of the dry leaf, but with the roasted notes a bit subdued.

The texture and flavor are smooth on the palate with no appreciable astringency. A bit of vegetal bitterness combines with a buttery sweetness and a bit of a roasty tail keeps this tea interesting every time.

I recommend this oolong to fans of oolong teas and milk teas.

Preparation
195 °F / 90 °C 4 min, 30 sec

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[ IF YOU LIKE MY REVIEWS HERE ON STEEPSTER, PLEASE CHECK OUT MY BLOG @ www.Tea-Guy.com ]

Insane about tea and technology!

Born in Maryland in a suburb of D.C. humorously named “Chevy Chase” I moved to Cincinnati as a… wait… you don’t want to read this crap!

My tea birth came in 2004. While I had been drinking tea throughout my life it was more of a seasonal enjoyment and not something as empassioned as what it gives me now.

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