“Well. I can certainly say I’ve never had an oolong like this before! It’s so… complex! There is the standard heavy oxidized and roasted aspect that I get with most dark oolongs. Sweet notes of...” Read full tasting note
“More Star Trek before bed and more Oolong. This was received with my recent Tealux order, the name inspired my purchase. In raw form the Oolong is long and thin in the shape of random curls of dark...” Read full tasting note
“I think my taste buds are plebeian when it comes to straight teas. I read Indigbloom’s review of this one and thought, wow. She tasted all of that in THIS? My taste buds need work. It’s...” Read full tasting note
“I can’t say I’ve ever had brandy, so I can’t really compare. It’s creamy, sooo creamy and smooth. There’s a maltiness there that makes it taste close to a black tea, but without the bam in the face...” Read full tasting note
Couple years ago, Taiwan tea farmers have been experiencing a new wave – ‘Brandy Oolong’ – a classy and new category of Taiwanese Oolongs. Brandy Oolong’s differ from Black tea in that they aren’t quite fully oxidized, but rather, 85% – 90% oxidized and made according to traditional Oolong processing methods. This series of teas made from Taiwan’s most famous cultivars (Jin Xuan, Qing Xin Oolong, and Ruby 18) are named for their wonderful, rich amber color and drank by connoisseurs from brandy glasses. The newly developed Oolong Ruby 18 is heavily oxidized oolong tea with a strong ‘cultivar’ character in aroma, flavor and taste.
Brandy Oolong is suitable for drinking straight, without sugar, honey or milk. Brandy Oolong is the new favorite and will become Taiwan’s treasures along with Wenshan Pouchong, Oriental Beauty, Classic Dung Ding, Jade Oolong, and Aged Oolong.
The younger generation thinks the Brandy Oolong is very ‘cool’ and really love it!
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