Oolong

The apricot note in the flower is already in the leaf. Scenting doubles it.

Lightly oxidised oolong smells of stone fruit before any fruit is added.

Roasted oolong has the body to survive dairy; green tea does not.

Roasted leaf and roasted bean, same reaction, different plant.

Tannin cuts fat and the toasty note follows the crisped skin.

Two perfumes from the same latitude. Neither has to be dialled down.

Milk solids browned to the same point the leaf was roasted to.

Sweet shellfish and mineral tea. Steam one in the other and stop there.

Both sit on the same toasted-skin note. The tea makes the nut taste more expensive.

Roasted oolong handles smoke the way lapsang does, without the bonfire.

Aged cheese has more in common with aged tea than with wine. Try it and see.