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Kawaii433 drank Rou Gui Cinnamon Oolong by Mandala Tea

351 tasting notes

Additional note:
Sipdown on this one. Most of the time I drank it gongfu style but this last one I prepared it as suggested. A heaping Tbsp in 8 oz, begin with 30-45 sec (I made 16 oz with 2 heaping Tbsp) and add time for additional infusions. I also added a splash of milk and ice cubes. It’s so hot today lol. The little bit of milk brought out the toast more, I can still taste the almonds, cinnamon (very light) and spices but the additional “toast” note made it even more delicious.

Flavors: Almond, Brown Toast, Cinnamon, Mineral, Nuts, Roasted, Spices, Toast

Preparation

6 tsp 16 OZ / 473 ML

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Longtime casual tea drinker. In the past, mainly Sencha, Matcha. I’m currently into Oolong, Black & Pu’erh.

Gongfu cha is the main way I prepare my tea (gaiwan or Yixing teapot). I drink all tea… Usually unflavored. I do try some flavored now. I don’t like artificial sweeteners.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, Yunnan sourcing, White2Tea, Lupicia. (Note: I love the teaware from TeaVivre and Yunnan sourcing.) Good experiences with 52Teas, Harney & Sons, Whispering Pines

Flavors I dislike are artificial flavors, especially artificial sweeteners. Strong lavender, violet, any strong floral-perfumey tea; cantaloupe, ripe papaya, sweet honeydew.

Can handle a little of the following: Rose, licorice, anise, jasmine, mint, spearmint, peppermint, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, all fruits except cantaloupe, chocolate, caramel, vanilla, milk, cinnamon, creme, bread, nuts, toasted, roasted.

I generally don’t add anything to my teas.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.