The liquor smells predominantly of black tea and something I can’t quite place (it’s a really prominent smell, however, and I’ll edit this once I figure out what it is). Almost chocolate or coffee…but not quite. As it cools, it smells much more like a rich black tea. The liquor is a reddish amber, almost greenish on the edges. The flavor struck me as rather two-dimensional. It’s not a really simple flavor, but it definitely doesn’t seem particularly nuanced to me with this steeping. It tastes almost the same as sit smells, with more of a nearly-pine flavor, but in a not-quite-smoky way. I’ve seen it described as creamy or other such adjectives, and while I get that, it seems more sweet, but in a way that you might imagine old wood to be. At first, I cared for neither the odor of the dry leaves, nor for that of the liquor. I felt it tasted really…not off, but not really in a direction that I like my tea to go. As I sip it, however, it starts to seem much more drinkable. I think I’ll definitely enjoy what I have, but would choose something else in the future. Certainly an interesting tea, though.
A 2011 North American Tea Championship winner, this rare, brandy oolong (what is brandy oolong?) is a must have in your tea chest.
You will be enraptured with notes of cinnamon, nutmeg, malt sugar, honey, and orange peel. We only picked the tenderest leaves of our prized oolong plants to create this exceptional tea; in doing so, we created a tea that is dark amber in color and sweet in flavor, sans astringency or bitterness.
Hotter water and longer steeping times will brew a more complex and spicier tea. Lower water temperature and shorter steeping times will brew a sweeter tea.