Something so appealing about sitting down to a few steeps of a darkly roasted oolong on this cool first day of Fall. This tea seemed to find it’s way to me at just the right time, with the dry leaves luring me in with their dry, toasty aroma. I did shorter steeps in my guiwan, with more leaf per ounce, and have had an amazing time following a progression of flavors. First nutty with hints of dried fruit, then more creamy vanilla with nuts, and after many steeps a flavor of toast seemed to prevail.

A dry mouth feel follows the creaminess and the aroma stays strong. An interesting citrus tone sneaks in at times as well. A really beautiful example of its type.

Flavors: Creamy, Fruity, Nutty, Toasty

190 °F / 87 °C 1 min, 15 sec 4 g 4 OZ / 118 ML

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I have been drinking tea for most of my life, and enjoy learning about Tea Culture from all around the world. I learned early about Russian and British traditions first, since my parents came from Europe, followed by the teas and culture of Ceylon/Sri Lanka and India. Since I have been a practicing Buddhist for the better part of 25 years, I have strong ties to Asia, and have slowly been learning about the teas from each part of the world I encounter. It is a wonderful and interesting journey.


Raleigh, North Carolina, United States

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