I didn’t think I would like this when I smelled the smokiness of the wet leaves. The roast seemed a bit strong for me. And I’m very congested from a sinus infection, so I couldn’t get anything subtle out of it like cinnamon notes. Still, I enjoyed drinking this tea with a little bit of sugar. I don’t think I’d buy it again, but I was glad to try it.

The smokiness is pretty strong — if it were even a little bit stronger, I think I’d find this undrinkable. So I’m probably never going to like dark roast oolongs. It’s a good tea, but I don’t know if I really gave it a fair shot with all the congestion. So I’ll hold off until I drink the last of it to give it a number score. I’d like to be able to detect a little cinnamon, at least.

Flavors: Roasted, Smoke

205 °F / 96 °C 0 min, 30 sec 4 g 4 OZ / 118 ML

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I drink black and oolong teas — and am trying to learn a little about puerh these days. I’m in it for the taste, not the appropriated Eastern mysticism. Not so good at keeping my cupboard up to date, let alone making a tea spreadsheet. I don’t really do sipdown reviews because then I’d be judging the tea based on the dust at the bottom of the bag. I think it’s nifty that there are tens of thousands of options involving just this one plant leaf.


Southern transplant in Connecticut

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