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As a lover of oolong, I tend to shy away from the higher oxidized ones as much as possible. Their flavor has always been weakly barley-esque. The one note teas that might as well be weak black teas. This oolong though may be the one to change my mind forever. This higher oxidized oolong has just as much complexity and subtle balance as any of it’s lighter cousins. The dry nose on this copper penny colored brew was light and fruity, like nectarine and honeysuckle. The result brew was a different story. I got a smell of warm cinnamon sugar on buttered multigrain toast. That was a theme that stayed consistent throughout 4 steepings in my gaiwan. On the second infusion I thought I detected a butterscotch element, but I lost it on the rest of the infusions. Oddly enough, I go an acidic smell from the brewed leaves that never transferred itself to the liquor. Lucky me! Although I was not able to brew it as many times as my other lightly oxidized oolong, I did have fun with this one until I got to that mellow black tea quality.

Flavors: Butterscotch, Cinnamon, Honey, Toast

Preparation
190 °F / 87 °C

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Bio

I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Hibscus
Lavender
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Berries
Chocolate (added flavorings)
Cloves/strong cinnamon
Nuts

MOST Adored Flavor Profiles
Smokey
Floral
Coconut
Majority of chai
Caramel
Vanilla
Grassy/Vegetal
Earthy
Citrus
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku

Location

Denver sometimes, Las Vegas some other times

Website

http://sororiteasisters.com/a...

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