“Full Review on www.sororiteasisters.com on Feb 3rd but here are my snippits: Upon sipping Medium Roast Osmanthus Oolong from The Mountain Tea Company I find it to be surprisingly lighter than I had...” Read full tasting note
“Brewing this in my Taiwanese pear-shaped unglazed purple-clay teapot (paired with a glass cha hai and a bone-china teacup). No scale or thermometer. In-line-filtered municipal (Santa Monica) water,...” Read full tasting note
“Another one I got out of curiosity and the description online. Caramel, coffee, and cocoa were the notes that sold me. Something told me that this was a tea specifically designed for Gongfu. I’ve...” Read full tasting note
Our Medium Roast Osmanthus Oolong has a delightful taste of caramel and osmanthus with hints of coffee and cacao.
Many of the roasted oolongs you’ll find today are ‘qing xiang’ or ‘light fragrance’ style, popularized by Taiwanese tea makers, which favors a light, floral aroma. This oolong was roasted in-house by our very own tea master; it’s an homage to the traditional style of tea making. To develop a deep, rich character, we roasted this tea over the course of 9 days, for a total of 144 hours. This slow roasting gradually caramelizes the natural sugars within the tea and imparts body and layers of complexity.
Water: 6 oz.; 200-212°F
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