Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Jason
Average preparation
205 °F / 96 °C 2 min, 30 sec

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  • “Rinsed leaves have an aroma of cinnamon and raw chocolate; yeasty. 1st infusion, 98 deg/30 sec: light body, brown sugar, a little sour. I decided this was too short. Camellia Sinensis recommends...” Read full tasting note
    71
    sirbrillig 108 tasting notes

From Camellia Sinensis

A surprising black wulong from the North of Taiwan. A varied dry leaf gives an deep amber cup with a spicy and fruity nose. Full flavour is sweet with edges of cooked apple and grenadine. Notes of cinnamon bark and nutmeg add to a floral and fruity persistence.

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1 Tasting Note

71
108 tasting notes

Rinsed leaves have an aroma of cinnamon and raw chocolate; yeasty.
1st infusion, 98 deg/30 sec: light body, brown sugar, a little sour. I decided this was too short. Camellia Sinensis recommends 3-4 minutes, so here I started to agree with them.
2nd infusion, 98 deg/2 min: slightly more body, still sour-sweet. A little too sour for my taste.
3rd infusion, 98 deg/30 sec: round body, much sweeter and fruity. Finally quite drinkable. I’m marking this as a 2.5 minute tea as I think that might be a good starting point for future attempts.

Preparation
205 °F / 96 °C 2 min, 30 sec
Ben Youngbaer

we will have to drink this soon, i’m curious of this sourness

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