Tea type
Black Fruit Oolong Blend
Ingredients
Not available
Flavors
Herbal, Medicinal, Sweet, Syrupy
Sold in
Sachet
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
Boiling 5 min, 0 sec 8 oz / 236 ml

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  • “Interesting… First nose on this one is, spicy? Maybe it’s the lemon coming through. Reminds me of a nice Inidan chai blend. Pleasant, herbal, maybe a bit medicinal? That makes sense given the...” Read full tasting note
    55

From Your Tea

‘Happy’ includes the beautiful Mei Gui Hua (Flower Of Rose) accompanied with warming Wu Long Cha (Oolong Tea). This blend is rounded out with zesty Ning Meng (Lemon), invigorating Gou Qi (Fructus Lycii) and the leaf and stem of Hong Cha (Black Tea).

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1 Tasting Note

55
693 tasting notes

Interesting… First nose on this one is, spicy? Maybe it’s the lemon coming through. Reminds me of a nice Inidan chai blend.

Pleasant, herbal, maybe a bit medicinal? That makes sense given the marketing of this tea within the world of Chinese medicine. There is a little syrupy sweetness on the finish which adds to the overall body, which is bolstered by the Oolong in this blend. It kind of reminds me of Tulsi tea in mouthfeel, and it definitely coats the tongue. That present spiciness lingers in the throat, it’s kind of warming which would be great on a colder day.

Looking at Your Teas, they have moved to satchets instead of traditional paper bags. These bags have extremely finely ground leaves whereas the satchets are larger pieces. Perhaps that would add to the body and depth but in its’ current form of bag it is just a bit lacking.

I guess it’s not for me, but I didn’t pour the rest out as it’s still interesting enough to get through.

Flavors: Herbal, Medicinal, Sweet, Syrupy

Preparation
Boiling 5 min, 0 sec 8 OZ / 236 ML
Cameron B.

From the photo, it looks like there’s chrysanthemum, which to me tastes a bit peppery and spicy.

Barsomn

Yes! They list chrysanthemum in the ingredients list. I think I’ll stick to camellia sinensis when possible but it’s always nice to build out a palate with different flavor profiles. i.e. a nice roasted Rooibos.

Cameron B.

I don’t think I’ve even seen a roasted rooibos, sounds intriguing!

Barsomn

I think roasting is simply part of the process, however that term comes from San Diego. https://pointlomatea.com/products/rooibos

Cameron B.

I thought it was just oxidized, not roasted, but I could be mistaken.

Barsomn

You’re right, I guess they just leave it outdoors to oxidize. That makes a roasted one even more curious. Kind of like kukicha vs. kuki hojicha tea.

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