The leaves for this furtive tea are made in the fashion of Taiwanese Oolongs. They’re tightly curled balls of a dark green with some stems attached. The dry leaf aroma is clearly roasted with some vegetal undertones of steamed cabbage.
This oolong brews a radiant yellow-gold liquor and provides a sweet vegetal aroma similar to that of the dry leaf, but with the roasted notes a bit subdued.
The texture and flavor are smooth on the palate with no appreciable astringency. A bit of vegetal bitterness combines with a buttery sweetness and a bit of a roasty tail keeps this tea interesting every time.
I recommend this oolong to fans of oolong teas and milk teas.
Preparation
195 °F / 90 °C
4 min, 30 sec
