Here’s Hoping Traveling Teabox Round #3 – Tea #27
These caramel oolongs never seem to get much love. I think the fault is always the low temperature suggested. They don’t seem to taste too badly when I use almost boiling water. After all, if you can use boiling water on a green oolong, why not a roasted oolong? Here the roasty oolong doesn’t have too much oolong flavor to begin with, but at boiling, the oolong can really mingle with whatever caramel is here: the little caramel squares. I like the sweetness and that is all caramel really is anyway. I like it… but I suggest those trying dark oolongs to try the low steep AND just boiled. Also, I do believe I have just tasted all of the DT caramel teas, according to my search for DT ‘caramel’. Jeeze.
Steep #1 // 1 1/2 tsp // 15 min after boiling // 2-3 min
Steep #2 // just boiled // 3 min