Leaf Type: Oolong
Where to Buy: Tea Leaf Co.
A wonderfully bold and smooth organic tea blend of dark oolong and maple, a perfect pairing. While the oolong is bold, full-bodied, and lightly smoked, the maple is light, aromatic, and sweet. The combination of the two flavors results in a well-balanced, featured favorite maple tea blend.
Learn more about this tea here.
I’ve been drinking quite a lot of Oolong recently, and some of it has really challenged my assumptions about the variety. I thought for a long time, for example, that I didn’t like Oolong at all. Then I realised that mostly what I don’t like are dark or roasted oolongs, but lately I’m even beginning to wonder whether that’s true. Mostly because of teas like this one! The dry leaf smells good – just like opening a fresh packet of brown sugar. It’s a mild toffee, molasses-like scent. Sweet and delicious. The leaf is fairly thick and wiry, with red safflowers. So pretty! I used 1 tsp of leaf for my cup, and gave it 3 minutes in water cooled to around 180 degrees. The resulting liquor is a bright golden brown, the scent heavily vanilla.
All of this gave me very high expectations, but I’m pleased to say that the taste more than lived up to them. This is a truly delicious tea. While drinking it, I almost completely forgot it was an Oolong because the flavour is so strong and accurate. The initial sip is hard to describe. It’s like taking a spoonful of brown sugar and letting it sit on your tongue – there are notes of toffee and vanilla, with a deeper, richer, molasses flavour running underneath. The mid sip is beautifully buttery and smooth, and reminds me a little of toffee popcorn. The flavour lingers long in the aftertaste, fading slowly and gradually into a fudgey, sweet, sugary ghost. I think this is as close to drinking brown sugar as it’s possible to get, and obviously so much healthier! I can hardly taste the base tea at all, which is a good thing in my book when it comes to flavoured teas. I want to be convinced by the flavours I’m drinking, and on this occasion I really, really am.
I think it’s easy to tell that I loved this one. I’d drink it again and again if I could – and I’d unhesitatingly choose it as a desert island tea if it ever came to that. It’s desserty decadence — pure deliciousness in a cup!
I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.
I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they're the best dessert replacements, too. White teas are a staple in summer -- their lightness and delicate nature is something I can always appreciate on a hot day.
I'm still warming up to green teas and oolongs. I don't think they'll ever be my favourites, with a few rare exceptions, but I don't hate them anymore. My experience of these teas is still very much a work-in-progress. I'm also beginning to explore pu'erh, both ripened and raw. That's my latest challenge!
I'm still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.