Darjeeling Oolong Singbulli

Tea type
Black Oolong Blend
Ingredients
Not available
Flavors
Dark Wood, Floral, Fruit Tree Flowers, Perfume, Spices
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by CHAroma
Average preparation
3 min, 0 sec

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

2 Own it Own it

1 Tasting Note View all

  • “Fluffy, light, and soft, like flowers on the mountain air. There is a loud floral overtone, even fruity. It tastes of aromatic perfume, with an undertone of dark wood, reaching down into the soil...” Read full tasting note
    75
    teatortoise 15 tasting notes

From ESP Emporium

An absolute rarity from one of the top plantations within Darjeeling. The leaves for this tea come from Chinese trees and are carefully plucked in very small quantities and processed in a very special manner. The shiny, bronze-colored infusion, the very flowery flavor and its extremely mild, fully aromatic taste impart an unmistakable character to this tea and treat fastidious tea connoisseurs to a real pleasure. The large, open Oolong leaf with many slightly different wood colors and the longish silvery tips leave no wishes unfulfilled.

Serving Size: 1 level tsp./6oz serving

Brew Temp: 203 to 212 degree F

Brew Time: 4 to 5 Minutes

About ESP Emporium View company

Company description not available.

1 Tasting Note

75
15 tasting notes

Fluffy, light, and soft, like flowers on the mountain air. There is a loud floral overtone, even fruity. It tastes of aromatic perfume, with an undertone of dark wood, reaching down into the soil for a hint of spices that lingers on after the fruit-flowery finish. This is owed, purportedly, to Darjeeling being it’s original land. The most lovely amber hue, it shines brightly in glass. Similarly, the leaves are mostly unbroken and have a pleasing, autumnal shade to them in glass.

While obviously of the Chinese tree species, it inherits a slightly malty, mostly woody sweetness, characteristic of Chinese tea. True to form, this Wu long tea must be brewed at Wu long temperature. Heat will immediately bring out an overwhelming astringent mouth-feel and flowery taste. So, this delicate tea requires a delicate heat. Not boiled.

Unusually, I brew this tea in a teapot, rather than a gaiwan, and for about 3 minutes. Twice, or three times. Longer steeping seems to favor the hint of spices. The normal amount of leaf is sufficient. Altogether a worthwhile and elegant tea.

Flavors: Dark Wood, Floral, Fruit Tree Flowers, Perfume, Spices

Preparation
3 min, 0 sec

Login or sign up to leave a comment.