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I think this is one of my favorite oolongs I have tried so far.

The smell of the dry tea is not really floral, more fruity sweet and woody. The smell of the brewed tea is almost like aged hard wood. Slightly roasty.

The brewed tea is light, clean and fresh. There is a slightly roasted wood taste but it is not heavy. Slight floral taste. Natural sweetness. The liquor is thick and creamy, although it doesn’t remind me of milk or dairy.

I think next time I will consider steeping this one for a bit longer to get a stronger flavour.

I think I may have gotten a sample of this from Tigress Al, but I know I also got a sample from Teavivre – I have a few sample pack of this floating around. I think I am going to have to hoard these :)

Preparation
180 °F / 82 °C 2 min, 0 sec
Terri HarpLady

I’ll have to add a sample of this to my Wuyi collection.

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Terri HarpLady

I’ll have to add a sample of this to my Wuyi collection.

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Bio

I am a lifetime tea lover.

I did foray into the world of coffee for a period of time, but I returned to my true love. I still, however, enjoy a good cup of java.

My all time favorite tea is Earl Grey, which I drink every morning, the stronger the bergamot the better. I definitely prefer natural oil of bergamot to artificial flavouring.

I mostly like black and dark oolong teas. My current favs are Fujian blacks, Keemun and Assams, and Wuyi oolongs. I gravitate towards anything with lychee in it. I also drink a lot of herbal blends but am wary of hibiscus. I do not favour mate, or pu’erh tea, although I have found a few blends that I like. (I so badly want to like straight pu’erh tea but it all tastes gross to me. I keep trying though). Rooibos, green and white teas fall somewhere in the middle. I find myself gravitating towards heavily roasted oolongs and teas from Paris/France based companies.

I love iced teas and cold brews.

My current tea goal is to make the perfect cup of chai from scratch – almost there…I think.

I am in love with the whole experience of tea.

Location

Saskatchewan, CANADA

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