|"Things got confusing on finish with a slightly smoky, malty, yet grapy(???) epilogue."|
The leaves had all the markings of a Darjeeling - green-to-tippy gold - but they were curlier than the average OP set. Also lacking was the spicy-grape aroma one comes to expect from the region. Instead there was a scent of clean citrus, reminiscent of another oolong I had from the Castleton estate. I'm not sure what method is used to semi-oxidize the leaves here, but it produces something special at least on whiff. I hoped the same could be said for taste.
Brewing instructions per the Glenburn estate itself recommended 1 heaping teaspoon steeped in 7oz. of 200F water for two minutes. They also mentioned - via KTeas - that this had the potential to steep at least three times. I was somewhat on the go when trying this and adhered to everything but the measurements. I was using a 12oz. cup and - as such - prepped the tea with 1 tbsn.
The liquor brewed to a deep, almost black tea-ish amber - bordering on crimson. The nose was all Darjeeling with a boldly spicy, muscatel scent trailing with a tinge of malt. Not sure how I was supposed to believe this was an oolong on first impression. On first sip, I was completely puzzled. What the heck was I tasting?! I was bombarded with so many conflicting taste sensations. Most notable was the nutty forefront - very oolong in delivery. The fruit-filled middle also supported the semi-oxidized argument, resembling some high-altitude Formosans I've tried. Things got confusing on finish with a slightly smoky, malty, yet grapy(???) epilogue. A very confusing - but still pleasant - oolong experience.
— To purchase KTeas 2010-October Glenburn Autumn Oolong (Darjeeling), or for more specific information on ingredients or the story behind this particular tea, click here to go directly to the manufacturer's web site.
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