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“Sipdown 41 Another work sipdown. I really enjoyed this at first, but there ended up being too much sugar for my liking. Way, way too sweet for most of the bag.” Read full tasting note
“I feel like whenever I make this tea in office my coworkers just gnuinely can’t wrap their heads around the fact this is not a sweet tasting tea despite the very visually present chunks of okinawa...” Read full tasting note
“Sipdown! (21 | 298) My friend Heather from Instagram sent me a sample of this out of the blue, just because she thought I would enjoy it. Wasn’t that so sweet of her? :3 It’s a mix of wakoucha,...” Read full tasting note
Made with three standout ingredients—wakoucha (aged Japanese red tea), Formosa oolong, and Okinawan black sugar crystals—this blend offers a satisfyingly sweet, biscuit-like flavor. We’ve chosen to use this artisan sugar for its malty character and mineral-rich benefits. Enjoy as is or with your choice of milk.
Tasting Notes: caramel, milk, toffee
INGREDIENTS: BLACK TEA, OOLONG TEA, OKINAWAN BLACK SUGAR
Caffeine level: High
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I feel like whenever I make this tea in office my coworkers just gnuinely can’t wrap their heads around the fact this is not a sweet tasting tea despite the very visually present chunks of okinawa sugar in the blend. It’s just dark and cozy though with really thick notes of malty biscuits and hints of molasses. I realized today, actually, that it reminds me a lot of the Nadeshiko Japanese black tea that I really enjoy from Camellia Sinensis.
Sipdown! (21 | 298)
My friend Heather from Instagram sent me a sample of this out of the blue, just because she thought I would enjoy it. Wasn’t that so sweet of her? :3
It’s a mix of wakoucha, “Formosa oolong”, and Okinawan black sugar. There’s quite a lot of sugar too, so I was a bit nervous about trying it since I don’t generally sweeten my teas. And it was a bit sweet, but luckily not over-the-top. The combination of tea was quite mellow and smooth, with hay, bread, autumn leaf, and honey notes. The sugar itself had a lovely molasses flavor, of course.
It’s not something I would drink often as it is sweeter than I would prefer. I bet it would make a lovely iced milk tea though! And it would be fun to have on-hand just to have a cup every once in a while, especially in the fall.
P.S. – I tried to Google what the actual name is for the type of oolong I often see called “Formosa oolong”, but didn’t have much luck. Does anyone know if there’s an original/Taiwanese name for it? It’s a generic oxidized unrolled oolong. I don’t think it’s roasted?
Flavors: Autumn Leaf Pile, Bread, Brown Sugar, Grain, Hay, Maple, Molasses, Smooth, Sugar, Sweet, Wood
