walnut sweet sugar, i think a squirrel fell into my cup (oh wait, those are acorns…)
so delicate, perhaps a bit too mild & i just wish there were something to hold onto- anything—-the buttery texture or sticky rice pudding flavor of Coconut Pouchong, the buttery mouthfeel and green floral tang of Maple Cheesecake Ti Kwan Yin, or even the ‘honey bunches of oats’ in Maple Pecan Oolong.
but this does smell outrageous & and is certainly a pleasant cup. nothing i’d ever refuse! maybe they could pair the ‘Sugar Caramel’ flavoring with a more roasted oolong, like say, a Laoshan or Formosa! even a TGY that has somewhat of a pucker to it. so that the sweet seemingly banana flavor can cling to something well, tangible.
then again i’m no tea connoisseur or mixologist. perhaps the wonderful taste i attribute to the flavoring could be coming from the oolong itself! i just wish i knew what kind they used.
keep in mind this note comes after the 2nd steep of this tea- maybe something more will reveal itself in the 3rd infusion?
Flavors: Burnt Sugar, Oats, Walnut
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This one is certainly not what you expect—but once you get over the shock, then you realize how excellent it really is!
haha yes indeed! the same thing happened to me with their Coconut Pouchong! once you become attuned to the delicacy and subtle nuances of oolongs, you really get a lot out of them. the nose on the dry leaf for this, Sugar Caramel Oolong, is one of the yummiest things i’ve smelled by far!
This one is certainly not what you expect—but once you get over the shock, then you realize how excellent it really is!
haha yes indeed! the same thing happened to me with their Coconut Pouchong! once you become attuned to the delicacy and subtle nuances of oolongs, you really get a lot out of them. the nose on the dry leaf for this, Sugar Caramel Oolong, is one of the yummiest things i’ve smelled by far!