After revisiting the Almond Oolong and preparing it in the gaiwan, I thought I’d do the opposite with this one. I steeped three cups worth in the Breville. I’m going to spring it on the BF and see what he thinks.
You know, you live with someone for more than 10 years, several of which have involved an intensive tea obsession, and one day he says, “Did I mention I went through a tea phase? When I lived in New York, I used to go to McNulty’s” and the rest starts to sound like Charlie Brown’s adults going wha wha wha wha because you’re like— what planet are you from and who are you anyway? LOL.
It is possible that the preparation method made the vanilla taste less artificial and bakey to me, however, it isn’t enough of an improvement to sell me on this tea. Sweetening does make the vanilla flavor better (thanks Terri HarpLady for the suggestion), though I have tasted so many really nice vanilla flavored blacks, even the sweetened version of this doesn’t excite me. I’m not noticing that it’s bringing out the oolong more, either, which is one of my difficulties with this. The tea seems to me to be more functioning as a flavor delivery mechanism than as a taste of its own. Bumping it down a few points.