Photo courtesy of English Tea Store.
Generally my tastes run to the lighter end of the oolong spectrum, to the greenish, less fermented, floral type of oolong referred to as pouchong or baozhong. Every so often, though, I find myself – through either choice or chance – with a pot of a darker, more roasted variety of oolong. Like this Formosa Oolong Estate Tea.
Read the entire review at English Tea Store blog.
