The David’s Tea store today was crazy busy or else I would have lingered and smelled a bunch of flavors, but today I was on a mission: try a tea that wasn’t a brewed flavor of the day. More than once the staff at this David’s Tea have been drinking Coconut Oolong as they work and have suggested I try it. So today was the day; I got this flavor brewed fresh and hot at double steepage and poured over ice.
Perhaps I’m just a noob but I don’t quite understand why some oolongs are so much lighter and greener than others, both in leaf and in brew color. This one was very green, and brewed up a pale yellow green. I’m not usually a huge fan of tropical flavors but the coconut in this added mostly butter cream flavors and toasted, nutty notes along with the rich mineral taste of the oolong, and even some vegetal, floral notes on the aftertaste. I can see why this is a favorite with David’s Tea employees. I enjoyed this flavor quite a bit and was glad to get a tea from David’s that wasn’t all rainbow pompoms and sugar-flavors. I’ll have to venture away from their flashy, popular blends and give more of their core teas a try, because this was delicious. Well-balanced but attention-grabbing; creamy, nutty, complex.
Flavors: Coconut, Cream, Floral, Mineral, Nuts, Roasted
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I love this blend
I am no expert, but I will offer what I can and hope it is right! Oolong describes a range of oxidation between green and black tea. Lightly oxidized oolong is referred to as green oolong sometimes, while more heavily oxidized oolong is sometimes called roasted. It can approach the oxidation of black tea rather closely and even resemble it, while Ruby #18 is a black tea that looks and behaves like a oolong! I keep thinking I like green oolong, then….NO! I like roasted….NO! green is best, lol! Some sites even sell Dong Ding or Tung Ting in varying levels of oxidation.
I love this blend
I am no expert, but I will offer what I can and hope it is right! Oolong describes a range of oxidation between green and black tea. Lightly oxidized oolong is referred to as green oolong sometimes, while more heavily oxidized oolong is sometimes called roasted. It can approach the oxidation of black tea rather closely and even resemble it, while Ruby #18 is a black tea that looks and behaves like a oolong! I keep thinking I like green oolong, then….NO! I like roasted….NO! green is best, lol! Some sites even sell Dong Ding or Tung Ting in varying levels of oxidation.