Country of Origin: Taiwan
Leaf Appearance: dark, somewhat twistle with lots of bright yellow petals
Ingredients: oolong, green tea, lemon myrtle, marigolds and natural flavoring
Steep time: 5 minutes
Water Temperature: 200 degrees
Preparation Method: ceramic teacup and mesh infuser
I sampled this tea as part of my David’s Tea 24 Days of Tea advent calendar. It was a bit hard to describe but it basically tasted like what I imagine oolong infused custard would take like. There were floral and vegetal notes along with lots cream. A bit of citrus bite in the finish provided good balance and a sublte toastiness gave it a pleasant baked quality. The flavoring is heavy but it worked well here. It didn’t come off as artificial, which is hard to execute in vanilla blends. I was happy that I will still able to taste the base teas underneath it all. It was plenty sweet all on its own so I would not recommend using sugar or any other additives. Overall it was a very comforting cup of tea that I would readily return to. I think that I prefer David’s Teas Orchid Oolong to this blend though.
You can find out more about this tea here.