Drank Western style today. The dry leaves looked fully oxidized to me, actually, so I brewed this like I’d brew any Nilgiri black tea. Once they got wet and unfurled, though, I could see a little bit of green so it really is an oolong. But due to relatively high oxidation, the brew didn’t ruin it or anything. I used sugar crystals and milk like I would with any black breakfast tea from South Asia (as this was standing in for my usual morning chai), and it held up fine.

It does taste similar to a breakfast tea: A little malty, but less bitter than most black teas are. I didn’t really detect any subtle notes, but that could be because of the milk and sugar. All in all, it was pretty good. I don’ t really feel the need to acquire more, though. Not that it would be a possibility anyway, as Tealicious has closed.

Flavors: Fruity, Malt, Sweet

Boiling 7 min, 0 sec 2 tsp 16 OZ / 473 ML

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I drink black and oolong teas — and am trying to learn a little about puerh these days. I’m in it for the taste, not the appropriated Eastern mysticism. Not so good at keeping my cupboard up to date, let alone making a tea spreadsheet. I don’t really do sipdown reviews because then I’d be judging the tea based on the dust at the bottom of the bag. I think it’s nifty that there are tens of thousands of options involving just this one plant leaf.


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