I could hardly wait to get this one steeping when my box of Boston Tea Company goodness arrived last week! I haven't ventured much into oolong blends per se, prefering the slightly sweet Iron Goddess/Tie Guan Yin leaf straight up. I've had great peach teas, and I've had bad peach teas as well - all black teas up to this point.
This isn't a typical oolong. It's got a rich color and cup, medium-to-almost-dark oxidation. The peach isn't overpowering, and is more present in the dry leaf aroma than in the cup itself.
What made me a fan, however, is that there are SUNFLOWERS in this blend! Who would have thought of adding sunflower? It goes so well with the richness of the oolong and adds a nutty kick to the peach. It had me craving my grandmother's famous flaky-soft biscuits - would be perfect on a breezy southern spring afternoon on Dalton Pike.
While I can't re-create my dear grandmother's specialty from scratch, I did create a new twist on this Southern staple by incorporating Peach Passion Oolong into the recipe (to follow).
The dry leaf - uniform oolong tea leaves, peach petals, and sunflower bits
The steeped cup - a rich amber
The finished treats: oolong-infused tea biscuits iced with sweet peach oolong syrup
A closer view - when cooled down, the oolong syrup caramelizes the crust