“Getting a little more sugar sweetness and scent from a short second steep, but we’ll probably have to start from scratch to test time and temp differences. I’m not a frequent multiple steeper, but...” Read full tasting note
“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...” Read full tasting note
“Wow, nutmeg! Dark brew, all three steeps. A natural sweetness. This does remind me of something you’d drink out of a snifter at the end of a nice dinner party. When it comes to oolongs, so far I...” Read full tasting note
“This is a very dark, highly-oxidized oolong, very close to a black. There are notes of molasses, and a sweetness that is present through all infusions. Although not roasted, there is a certain...” Read full tasting note
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.
Water: 200-210°F
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