f I had to choose between dark oolong or green oolong, for me it would be green every time. I find them characterful and unique, with more variation in flavour than I’ve typically found (at least so far…) among their roasted counterparts. And that’s coming from a habitual black tea drinker.
Himalayan Shangri-la is a Nepalese Oolong from 2015. It’s a first flush, or spring, oolong comprising highly graded leaves taken from a single estate.
The leaf here is pretty impressive – they’re long and twisty, with a high predominance of downy buds, and vary from a dark khaki to the palest green-silver. The scent is lightly vegetal and just a touch floral, in the way of orchids.