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The box says Alishan Oolong. The leaves are small little kernels like Tieguanyin. It was green and very fresh smelling when I bought it in Taiwan. It is still green, but kind of brownish green and the fresh smell is gone. I steeped the tea again this afternoon. It was not very good and a bit acidic. What a waste. I think it was something like 2500 TWD
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@teanewby, greener oolongs, particularly those that are rolled into smaller kernels, such as most “Alishan oolong” in departments stores or gift shops, can turn bad quite quickly if not cold stored. Dependent on the quality and how bad it is, sometimes they can be baked to a deep brown to turn into another tasting style, but most of the times, they become useless, other than grounding them to fertilise the soil, put them into a bowl to place into the refrigerator or shoe cabinet for deodorising etc.
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You could use the infusions in cocktails, smoothies and sweetened iced teas, or possibly food recipes but it probably won’t be salvageable for pure tea drinking purposes. This cocktail is quite tasty
1 part ginger beer or ginger-ale
1 part tea
1 shot alcoholThe tea flavor will mainly be masked by the other ingredients, but it will still be there. This recipe works best with more oxidized tea, but perhaps it could work for an oolong variety.
I would never recommend using tea in alcoholic beverages but in the case of tea going bad it might be worth a shot.
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