Hi guys! A slightly belated Merry Christmas to you all! Now that the holiday season is (nearly) over, it’s time to settle back into our comfy chairs, enjoy a nice hot cuppa, and wait for winter to finish its tyrannical reign of.. curiously mild weather.. hmmm 😛 Screw it, let’s brew up some tea anyway!
Today I’ll be having a look at Curious Tea‘s December mixed subscription box, featuring Dian Hong Black Pagoda and King Ginseng Oolong. At first glance, both sound like they have the potential to be seriously intense teas based on the rather imposing sound of their names, but only time (and a few sips) will tell their true nature! Let’s get started! 🙂
King Ginseng Oolong
The appearance of this tea reminds me quite a bit of a Tie Guan Yin with it’s cute little tightly-wrapped balls of emerald goodness. KGO smells powerfully fruity and sweetly floral, a rather peculiar profile I have never found in a tea before! Pardon the cheesey phrase, but it’s like.. a full- bodied tropical bouquet of scents! Candied flowers and luscious fruits! A little research on Curious Tea’s blog reveals this particular tea is made using high grade milk oolong leaves specially infused with small amounts ginseng, hence its name. No wonder KGO seems so unique!
Brewing Guidelines: 80 C : 1 tsp per 250 mL : 3-5 minute steep time
With my first sip, the taste of candied flowers is most prevalent with a slight grassy taste following behind. As expected, the flavor is highly potent, though it is actually a bit sour as well! A second steeping yields a highly similar flavor profile, though a bit more sour and with an added licorice aftertaste. I believe this tea is best enjoyed in small, thoughtful sips, and paired with a sweet treat on the side- leftover Christmas cookie, perhaps? 😉 The unique, powerful taste of these leaves will command your attention and admittedly may take a bit of getting used to.
KGO is exactly the kind of tea I want to receive in a tea subscription box- a bit weird with unique flavor, and of unmistakably high quality- something I would never be able to source on my own. Awesome! 🙂
Dian Hong Black Pagoda
WOW! I hadn’t checked the description of this tea before I opened the packet, and was actually a bit startled by the appearance of the leaves when I first looked inside! I thought they might be tiny creatures!! 😛 In any case, the unique shape of these leaves (achieved by tying them together into tower shapes before allowing them to dry during the roasting process) makes it quite easy to measure them out for a great brew! The tiny towers smell of sweet honey and brown sugar, nearly like bubble tea tapioca pearls… mmmm ❤
Brewing Guidelines: 100 C : 1 tower per 250 mL : 4-5 minutes
The leaves are startlingly beautiful as they unfurl, and I am so excited by the fact I can enjoy what is basically a blooming tea flower actually made from high quality leaves!
Dang, these towers get absolutely huge once they’ve steeped for the appropriate time! Based on the rather imposing, sprawling nature of the leaves, I expected the brew to have just as intense a taste… but I was completely wrong! Black Pagoda has an simple and delicate flavor profile with faint notes of honey and a lightly spiced aftertaste- that’s it! I cowered in front of the towers for no reason, it seems. 😛 The more I sip, the more the sweetness of the honey shines through, and the taste of the brew remains light. Not what I was expecting at all! Another wonderfully unique selection from Curious Tea. 🙂
I immensely enjoyed Curious Tea’s selections for their December box- both had most surprising flavors and allowed me to enjoy brews I would never probably choose for myself. As always, their blog post was wonderfully informative and made me feel intimately familiar with and appreciative of these teas and the processes that shaped them.
Check out Curious Tea’s website here!