Drank Western style today. The dry leaves looked fully oxidized to me, actually, so I brewed this like I’d brew any Nilgiri black tea. Once they got wet and unfurled, though, I could see a little bit of green so it really is an oolong. But due to relatively high oxidation, the brew didn’t ruin it or anything. I used sugar crystals and milk like I would with any black breakfast tea from South Asia (as this was standing in for my usual morning chai), and it held up fine.
It does taste similar to a breakfast tea: A little malty, but less bitter than most black teas are. I didn’t really detect any subtle notes, but that could be because of the milk and sugar. All in all, it was pretty good. I don’ t really feel the need to acquire more, though. Not that it would be a possibility anyway, as Tealicious has closed.
Flavors: Fruity, Malt, Sweet
