Details: This tea was quite popular in the US for several decades. A British entrepreneur named John Dodd developed it in the middle of the nineteenth century. It is oxidized to about 75%, so it is darker than most other oolongs.
Dry Leaves: This tea is made up of dark brown leaves and stems.
Aroma: The aroma has nutty and toasty notes with subdued peach flavors underneath.
Caffeine Level: Caffeinated
Body: The oolong is medium bodied.
Flavors: Subtle sweet notes of peaches and roasted carrots covered by toasted walnuts.
Brewing Time: 4 to 5 minutes
Brewing Temp: 205° Fº