i find with oolongs, the magic is in the cooling. when you let your cup cool, the tea opens up and you’ll experience more notes, and greater depth of those notes.
the aftertaste/after sip in this is sliiightly peach/nectarine but not quite. definitely not as peachy as in other greener, less oxidized oolongs. but it is a subtle fruity-floral, not quite orchid but you can say it is crisp. crisp like a Washington apple? Hmm i’m not sure. if i got definitive apple out of this i’d be thoroughly impressed (not to mention, happy!) but perhaps that is to be found in subsequent steeps.
this is only the first steep, and i have to say, Black Pearl Sumatra sits nicely in between a delicate black tea and an oolong. actually the ‘black tea quality’ about this is sturdy, like a dark-roasted grain, though i wouldn’t say the flavor is toasty. it’s kind of similar in overall flavor to Tealux’s Cream Irish Breakfast, sans butter or cream.
