drinkorchid · toasted · stone fruit · mineral · woody

Oolong

Half green, half black, and better than either at whatever it is doing. Oxidation as a dial.

on its own

0.0sour

1.0sweet

0.0savoury

2.0bitter

2.0umami

order · canon first

2 of these 11 are wild — theory says yes, nobody has cooked them. why →

11 pairings for Oolong.

classic

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

common

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

common

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

uncommon

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

uncommon

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

uncommon

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

rare

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

rare

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

rare

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

wild

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

wild

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