Tea Review Tuesday - A Review of DavidsTea's Oolong Supreme Tea

Typically, I like to brew tea in traditional methods. For an oolong, I might usually use a gaiwan or small yixing pot with a high leaf-to-water ratio and short steep times, leading to multiple infusions and flavors that evolve over time. When drinking today's tea, DavidsTea's Oolong Supreme, at home, I recommend using a gaiwan to experience the full flavor spectrum. However, as DavidsTea gives directions for a more western-style brewing, that the method we will follow for this review!

DavidsTea says that their Supreme Oolong is a "dan cong" oolong, a term which once referred to an extremely high quality oolong from Guangdong Province in China, but is now being used more generically for teas from that region. The tightly-curled leaves give-off deep roasted aromas that have a dark fruit smell to them. DavidsTea describes it as "ripe plum." That seems about right to me!

After brewing about a teaspoon and a half in twelve ounces of water that is not quite boiling temperature for five minutes, a pale golden brew fills the cup. Soft, roasted aromas waft from the tea, but they seem weak. It smells as though there are some sweet, fruit-like hints hidden in the background. I take a sip and am surprised by how much natural sweetness tinges the flavor. The flavors taste roasted, a bit vegetal, and a bit like clean air and fresh rain.

I did not feel that DavidsTea's Supreme Oolong was a good value. For the price, the flavors and aromas were just not as full as I would have expected. On my personal enjoyment scale, I would rate this tea a 3.



Photo credit to Built from Ink and Tea.
DavidsTea's Oolong Supreme can be purchase from their website, here.
This review was unsolicited and uncompensated.
You can read more about my Personal Enjoyment Scale, here.
Text is copyright 2016, Built from Ink and Tea.