If I had to choose between dark oolong or green oolong, for me it would be green every time. I find them characterful and unique, with more variation in flavour than I’ve typically found (at least so far…) among their roasted counterparts. And that’s coming from a habitual black tea drinker.
Himalayan Shangri-la is a Nepalese Oolong from 2015. It’s a first flush, or spring, oolong comprising highly graded leaves taken from a single estate.
The leaf here is pretty impressive – they’re long and twisty, with a high predominance of downy buds, and vary from a dark khaki to the palest green-silver. The scent is lightly vegetal and just a touch floral, in the way of orchids.
I followed the recommended parameters, and gave 1 tsp of leaf 4 minutes in water cooled to around 85 degrees. The resulting liquor is a pale yellow-green, the scent mineral. The initial flavour is also mineral, with a hint of petrichor and wet rock. There’s a hint of heady floral in the mid-sip, reminiscent of orchid and jasmine. Heavily scented, and very reminiscent of perfume, but thankfully not in the cloying, throat-coating way some floral tea possess. The end of the sip features some cleaner, fresher notes. Tomato flesh, wet grass, and the return of the petrichor.
I really enjoyed this one. It’s a flavourful green oolong, and the tomato note in particularly was a highlight as it’s not something I’ve come across in an oolong before. If you’re looking for a high quality oolong that’s also accessible in flavour terms (there’s nothing to deter the newcomer here…) then this would be a good place to start. If you already love oolong, this one might still have a few surprises…
Here’s the scoop!
Leaf Type: Oolong
Where to Buy: Teabox
If there is one oolong that can compete in the same league as the Taiwanese and the Chinese kind it has to be this Nepalese offering. The rigors of high elevation, mineral-rich terrain, and cool air allow the plants to grow slowly resulting in an immensely flavorful tea. Also interesting is the fact that it’s from the country’s small-scale producers’ cooperative which produces small batches of orthodox teas.
Learn even more about this tea and tea company here!
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.