This dark roast oolong gives all the indicators of a black tea: citrusy sharp and gently sour Ceylon really, but it’s not. The hazelnut brittle adds that caramel toffee thing, but the nut element is slight. The scent is very buttery nut brittle though, and that in itself, is quite luscious.
I’ll see how things go as it cools, adding to this then.
Adding…The tea develops a bit of puerh depth as it cools a bit with a caramel overlay. It reminds me very much of a puerh toffee creation by another blender, DTs perhaps.
This sourness though is not working for me. At all.