Well. I can certainly say I’ve never had an oolong like this before! It’s so… complex!
There is the standard heavy oxidized and roasted aspect that I get with most dark oolongs. Sweet notes of stone fruit and barley.
But then, well there is a creaminess I’ve never experienced before. Almost as if it’s a dark milky oolong. Or that deep sugary sweetness you get from milk chocolate, without the cocoa note that is. Just the tone of the sugar.
Hot, I can definitely understand the comparison to Brandy. I imagine if you drank them side by side, there would be many similarities.
Yep, this is quite good. I wouldn’t want it often, but then, I don’t have brandy much either!
Brandy Oolong, Ruby 18
Couple years ago, Taiwan tea farmers have been experiencing a new wave – ‘Brandy Oolong’ – a classy and new category of Taiwanese Oolongs. Brandy Oolong’s differ from Black tea in that they aren’t quite fully oxidized, but rather, 85% – 90% oxidized and made according to traditional Oolong processing methods. This series of teas made from Taiwan’s most famous cultivars (Jin Xuan, Qing Xin Oolong, and Ruby 18) are named for their wonderful, rich amber color and drank by connoisseurs from brandy glasses. The newly developed Oolong Ruby 18 is heavily oxidized oolong tea with a strong ‘cultivar’ character in aroma, flavor and taste.
Brandy Oolong is suitable for drinking straight, without sugar, honey or milk. Brandy Oolong is the new favorite and will become Taiwan’s treasures along with Wenshan Pouchong, Oriental Beauty, Classic Dung Ding, Jade Oolong, and Aged Oolong.
The younger generation thinks the Brandy Oolong is very ‘cool’ and really love it!