大吉嶺烏龍茶

I've been drinking Darjeeling blacks for years, so I wasn't sure what to expect from an oolong made the same way. The oxidation on this one leaves that muscatel character intact but softer, almost like a cross between a first flush and a light oolong. Steeped it around 90°C for three minutes and got

The muscatel note is exactly what I hoped for, though I didn't expect it to be this smooth without any bitterness. The partial oxidation gives it a brightness that sits between my usual green and black teas, which makes it a perfect afternoon pick-me-up.

The high-altitude growing really comes through in the cup—there's a muscatel note that lingers nicely without being overpowering. I’ve tried plenty of Darjeelings, but this oolong’s oxidation level hits a sweet spot that makes each steep feel like a new discovery.