I’ve been in the mood for more “substantial” teas… things like black teas, and teas that aren’t really fruity but rather have “richer” flavors. It’s a hard feeling to describe, but it’s typified by teas like the Bailin Gong Fu black from Teavivre and Organic Chococolate “O” from the tea spot, or perhaps nutty teas and such. I don’t want jasmine greens, I don’t want white teas, I don’t want high-altitude green oolongs, etc.
So what am I doing drinking a tieguanyin with jasmine blossoms? There’s just something about this tea that edges toward that “richer” flavor. It’s floral, yes, but also buttery and with almost caramely notes to it. Those notes are one of the reasons I love it so much since they bring more to the party than just a floral, sweet oolong. And it’s delivering on my cravings today perfectly.
Preparation
People who liked this
Comments
I’m the same way with my tea preferences…give me nutty, earthy-sweet, spicy, woodsy any day. It’s much rarer that I’m in the mood for something light, floral, or fruity. (But it does happen.)
it has a citrus, grapefruit/lemon undertone that has a zip and is tart under the balanced jasmine and clean, crisp oolong vegetative notes….if places in a glass tumbler it separates and becomes a forest in layers
I’m the same way with my tea preferences…give me nutty, earthy-sweet, spicy, woodsy any day. It’s much rarer that I’m in the mood for something light, floral, or fruity. (But it does happen.)
it has a citrus, grapefruit/lemon undertone that has a zip and is tart under the balanced jasmine and clean, crisp oolong vegetative notes….if places in a glass tumbler it separates and becomes a forest in layers