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“Fluffy, light, and soft, like flowers on the mountain air. There is a loud floral overtone, even fruity. It tastes of aromatic perfume, with an undertone of dark wood, reaching down into the soil...” Read full tasting note
An absolute rarity from one of the top plantations within Darjeeling. The leaves for this tea come from Chinese trees and are carefully plucked in very small quantities and processed in a very special manner. The shiny, bronze-colored infusion, the very flowery flavor and its extremely mild, fully aromatic taste impart an unmistakable character to this tea and treat fastidious tea connoisseurs to a real pleasure. The large, open Oolong leaf with many slightly different wood colors and the longish silvery tips leave no wishes unfulfilled.
Serving Size: 1 level tsp./6oz serving
Brew Temp: 203 to 212 degree F
Brew Time: 4 to 5 Minutes
Company description not available.
Singbulli Oolong Darjeeling
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TeaboxFluffy, light, and soft, like flowers on the mountain air. There is a loud floral overtone, even fruity. It tastes of aromatic perfume, with an undertone of dark wood, reaching down into the soil for a hint of spices that lingers on after the fruit-flowery finish. The malt is strong, with a rich and creamy mouth-feel, medium body, and a puckering astringency that is just right.
The most lovely amber hue, it shines brightly in glass. Similarly, the leaves are mostly unbroken and have a pleasing, autumnal shade to them in glass.
True to form, this Wu long tea must be brewed at Wu long temperature. Heat will immediately bring out an overwhelming astringent mouthfeel and flowery taste. So, this delicate tea requires a delicate heat. Not boiled.
Unusually, I sometime brew this tea in a teapot, for about 3 minutes. Twice, or three times. It is good from the gaiwan as well. Longer steeping seems to favor the spicy notes. The normal amount of leaf is sufficient, as the leaf is somewhat broken. Altogether a worthwhile and elegant tea.
Flavors: Dark Wood, Floral, Fruit Tree Flowers, Perfume, Spices
