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“1.5 tsp for 300mL. First infusion at 90 for 6 minutes, second infusion at 85C for 5 minutes. I used to make this with hotter water. (The packet copy says to use boiling water — yuck, I didn’t care...” Read full tasting note
Oolong means semi-fermented, and the best comes from Taiwan. This tea is smooth, slightly sweet and toasty, with a touch of dryness.
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1.5 tsp for 300mL. First infusion at 90 for 6 minutes, second infusion at 85C for 5 minutes.
I used to make this with hotter water. (The packet copy says to use boiling water — yuck, I didn’t care for that at all.) Tonight, I cooled it down a bit.
First infusion: Formosa oolong from Britannia: A darker oolong. Toasted. Smells like tobacco flowers and stonefruit. A strong taste that’s nuanced with oak, peaches, minerals, and distant smoke.
Second infusion: More stonefruit and some creaminess. Toast and oak in the scent but none in the taste. Upping the rating from an 80 to a 90.
Packs a caffeine punch, too.
