Rather dark amber liquor, woodsy and deep, yet smooth and fruity. I’m rather fond of this one, since I tend to go for deeper, slightly more oxidized oolongs. A nice alternative for those who find fresh oolongs too buttery/milky.
I’m your average late 30s guy, I’ve been a tea drinker for almost 20 years, back when it was still an “old grandma’s drink” (Red Rose, anyone?) and even before the whole “tea revolution” started kicking in with companies like DavidsTea and Teavana.
I have diverse tastes but my tea of predilection is wulong (oolong). I also dig pu’ehr, usually the shou varieties. Chai is also a favorite in the cold season. So yes, I tend to go for the deeper, more oxidized and intense flavors. I’ll have white, black and even the odd rooibos. However, green tea and me don’t get along so much, except in rare cases.
Don’t expect pretentious, high-strung reviews/notes from me, I definitely consider myself an avid tea enthusiast but not a connoisseur or expert.
Lévis, Canada
