Tea of the Week for March 16, 2020: Blackberry Oolong!
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Tea Description: I'm pretty sure that I've mentioned before that Blackberries are one of my favorite berries (second only to strawberries). Therefore, I'm always excited when I highlight the blackberry in a blend like I've done with this tea - it's just Oolong Tea & Blackberry! (Organic TieGuanYin, to be specific!)
The TieGuanYin is sweet, creamy & somewhat floral & it melds so beautifully with the sweet, juicy flavor of blackberries! I love the way the two come together in my teacup! It's a rather simple blend - it might not be quite as imaginative as say, a Candy Cane Truffle tea or a Pineapple Cheesecake tea, but what it lacks in imagination, it more than makes up in flavor because this one is knocking my socks off!
This blend is organic, VEGAN, gluten-free & allergen-free - not to mention absolutely delicious!
organic ingredients: oolong tea, blackberries & natural flavors
I am loving this! Yeah, yeah, I know, I say that a LOT, right? What can I say? I love tea & my job is not just about creating great tasting tea blends - but also about TASTING them! I'm living the life, right?
The blackberry flavor works so well with this TieGuanYin - or is it the other way around? The floral tones of the TieGuanYin - which often taste a bit off when blended with other flavors - are working so well with the blackberry. It seems to evoke thoughts of eating fresh berries in a garden bursting with the blossoms of spring.
While my allergies could not handle such a scenario - drinking this tea is perhaps the next best thing - or perhaps even better because, you know, tea!
to brew: For my first taste test of this tea, I brewed it using 4 1/2 grams of tea to 12 ounces of very hot water (180°F), allowing it to steep for 3 minutes. strain & allow to cool for 5 minutes. I resteeped the leaves twice. The second infusion, I added 30 seconds onto the steep time. I didn't really notice much flavor loss. With the third infusion, I added another 30 seconds onto the steep time (for a total of 4 minutes) & there was a slight flavor loss, but not enough to really complain about - it is definitely worth the time to infuse those leaves three times!
For my second taste test (because I wasn't at the computer to write my tasting notes for the first taste test), I decided to try infusing it with my gaiwan. I put 3g in my gaiwan & added the hot water (again, 180°F), infused it for 30 seconds, then adding 15 seconds with each subsequent infusion until I had filled my teacup (6 infusions total). It was even better brewed this way - so if you have a gaiwan - I highly recommend this brew method with this tea!
No sweetener needed!