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Oolong Tea
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Edit tea info Last updated by Kashyap
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2 Tasting Notes View all

  • “Thank you to Kashyap for sharing this with me, you certainly know good tea! Looking at the packaging, I saw that this is a Ceylon-eque tea and wondered how "black" it would turn out (am I the only...” Read full tasting note
    84
    indigobloom 1329 tasting notes
  • “I had a bit of a hand in cupping and describing this one, so I stand by the description that is posted on the website. Makes an amazing cold brewed iced tea, using 1oz of loose leaf in 3/4 gal...” Read full tasting note
    81
    Kashyap 54 tasting notes

From Staufs Coffee Roasters

Kenya Oolong
Oolong Tea – Extra Special
Dry Aroma: Sweet and fruity, slight spice, hints of tannins, carob, and wood

Wet Aroma: Peach skin, oak, nectarine

Cup: Bright, clean copper liquor with slight orange luminance. Strong notes of apricot flesh and the smooth moderate body create an amazing mouth feel, full, flavorful and fruity. Resembling in many ways a finely crafted Ceylon, its profile is surprising for an oolong and for an African tea. Little to no astringency and offered a surprising number of extractions.

Directions: Use 2 grams (1 rounded tsp) per 6oz of 185-190 degree water, steeped for 2-3 minutes, but allowing for following extractions, by raising the temperature of the water and extending the steep times.

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2 Tasting Notes

84
1329 tasting notes

Thank you to Kashyap for sharing this with me, you certainly know good tea!
Looking at the packaging, I saw that this is a Ceylon-eque tea and wondered how “black” it would turn out (am I the only one that thinks of Cylon’s from BSG here? Makes me giggle every time!)
Well, it is very much a black tea! surprisingly so. I know it’s processed like an Oolong, but it really does not taste like one. Which I do not mind, I just find it fascinating. I love hybrid teas!!
My second steep, I tried with milk and it was an entirely different flavour. Almost like a Darjeeling. I suppose that was the influence of the Oolong and Ceylon coming together. Still, I could not stop thinking “Darjeeling” with every sip. So that makes three distinctly different teas within one cup! cool :P
I see that you (Kashyap) recommend this iced, so perhaps I’ll try it that way next!! thanks again for the neato experience! x

Kashyap

I’m glad you enjoyed it…and I am so happy I could share…it does come off as a black but it has a soft, sweet and forgiving character that is so unlike other African teas that I admit I was smitten…and now I have to see what I can do to defrag the BSG reference out of my brain…. :)

Indigobloom

I agree, it’s milder and has less of an edge. The sweetness in it doesn’t last many steeps though, kindof like a black.
hehe, good luck with that. It gets me every time, Bsg… Ceylon… ha!

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81
54 tasting notes

I had a bit of a hand in cupping and describing this one, so I stand by the description that is posted on the website.
Makes an amazing cold brewed iced tea, using 1oz of loose leaf in 3/4 gal of cold water and steeped 6 hrs in the fridge in a Bodum Biasca Iced tea pitcher.
Unlike typical oolongs, its almost better to treat this tea like a black tea, as it has a finer leaf size and a more oxidized profile. The depth of the flavor is better than many traditional orthodox black teas I’ve had out of this region and far better than the CTC that are more common from Kenya and Tanzania.
I did a charity ride this last weekend called the Tour de H2O that builds wells and water systems to help provide clean water (a key necessity for any good cup of tea) for schools and communities. I presented a sample of this to the organizer and hope he enjoys it.
Cuppings were done with a traditional cupping set, using 2 grams for 6oz in 200 degree water for 2-3 minutes, and using same temp. water with slightly longer steep times for follow up extractions. Flavor held up for about 3 extractions and the wonderful apricot notes diminished slightly. A great cup.

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