Saturday Morning Tea

This morning I’m enjoying another tea from the Jun Chiyabari estate in Nepal. Called Himalayan Oolong, it reminds me very much of a tea I reviewed about a year ago in this post.

The leaves look very much like an Oolong tea, large and rolled, yet there are some differences in the taste, creating a tea, in my opinion, whose flavor notes are a melding of Oolong and Darjeeling. As I said in a previous post, their Himalayan Oolongs are created with a secret process resulting in a black tea with the characteristics of a Silvertip Oolong tea. True Silvertip Oolong teas come from Taiwan (Formosa).

The dry leaf gave off a sweet cookie aroma as I spooned the leaves into my glass teapot. Since they’re so huge, I used 2 teaspoons per cup. I steeped the leaves for 4 minutes at a water temperature of approximately 185 degrees F. Based on my experience several weeks ago, I’m trying a longer steeping time initially. After steeping, I detected a light floral aroma in the wet leaf, a faint whisper of a green Oolong’s (like Spring Dragon) floral characteristic.

As you can see, the tea liquor is a lighter amber color than the Himalayan Oolong I reviewed last year. It’s also lighter-bodied in the cup. The flavor is rich and fruity and quite smooth. I might try steeping for 5 minutes at the lower temp and see what happens.

Isn’t it fun to experiment with your tea and see what happens? Some wonderful surprises and some….well…I guess that didn’t work. But then you know and you go on from there.

Some people like to stick with a tea and try different steeping times until the flavor suits them and others don’t want to be bothered with the “fuss”. One’s not right and one’s not wrong. They’re just different ways of approaching something. I think you can tell which way I am. Which way are you?

“It is the soul’s duty to be loyal to its own desires.  It must abandon itself to its master passion.”  ~Rebecca West

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3 comments on “Saturday Morning Tea

  1. Judy Shea says:

    Nice Karen.. I love the new banner. One of the pictures on the right, looks like a little kids face in the tea. Cute.

  2. This looks like a really delicious cup of tea. Thanks for the post!

  3. Scott from Ohio says:

    Yes Karen, usually I like to experiment with steep times–especially with Oolongs. The reward for finding that perfect cup is well worth it. However, I eyeball the amount of leaf, but I use the same spoon for the quantity, so I get a consistant cup most of the time. In the case of “pearl” teas I use the same number of pearls per cup.

    One drawback to experimenting with steeping times can go something like this:

    ‘Finally, I can’t wait to try this SAMPLE of tea I got from Upton!’

    The problem is many times sample sizes fall short when trying to find the optimal steep time.

    Another problem is forgetting to add a Himalayan Oolong to a very recent order {sigh}. Oh well, I’ll probably place an order before Thankgiving. Note to self: ‘MAKE ROOM FOR A HIMALAYAN OOLONG IN YOUR NEXT ORDER!’

    Enjoy the extra time off over the next five weekends!

    Cheers…. 🙂 ……. :)……

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