This is a fabulous Oolong – quite different, but then again, so similar. It almost tastes like a cross between a Formosa Oolong and a high grown Ceylon. I started out with some strong apricot-peach tones, and then as I continued to sip (and I’m on my combination of infusions five and six now), I taste hints of citrus-y tones too, and there is a hint of flower in the background. A wonderful Oolong – I love it.
Oolong teas, aka wulong or black dragon, are made from large leaves that are produced in the late Spring. Unlike other types of tea that contain the top leaves and the buds of the bush, oolong teas are large well formed leaves that will sometimes also contain the stem of the bush. Oolongs differ from green, black and white teas by the method of processing and are the most labor intensive tea to produce. Each type of Oolong varies in the percentage of oxidation and the method in which it is processed (some are twisted, tippy leaves, some are cut, some are rolled into small balls).
Kenya, a country in East Africa, is known worldwide for its wildlife reserves, its lofty mountain peaks, and the high quality offerings from the country’s tea gardens and coffee plantations. For the past 10 years or so, Kenya tea producers have been focusing on more orthodox production methods to create high quality large leaf style teas. This tea is a relative newcomer to the Oolong tea market. It is grown in the Central Province District of Kirinyaga, where the rich earth and moderate climatic conditions help the plants to thrive.
The tippy, brown-black, medium sized leaves brew to a golden cup with an earthy aroma and a fresh, bold, slightly citral flavor.
Brew tea at 175-180º – steep for 3 minutes. Try multiple infusions (let the tea steep for approximately 15 seconds longer on each subsequent infusion).