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For those that like a darker oolong, this tea will not disappoint. The leaves resemble Da Hong Pao in appearance, though somewhat lighter colored with hints of an evergreen tone, and slightly thinner. The aroma of the dry leaves is rather pleasing and I imagine they’d do just fine as a component of a potpourri. The scent is of an elegant toasted dried peach liqueur and is rather inviting.

For this tea, I use almost boiling water and steep for a good 4-5 minutes. Unlike other oolongs it takes the hotter water quite well and returns a beautiful amber colored brew that is aromatic. It is somewhat similar in appearance to Wuyi Cassia as it is from that region, but has a more robust flavor with a satisfying bite (but not astringent) if one prefers a deeper steep. The tea fills the mouth shyly with a medium body and leaves behind a soothing finish. I find I favor this tea in the autumn and winter and tend to gravitate towards the lighter Ali San or Ti Quan Yin varieties in spring and summer, though the flavor is enough to satisfy any season.

As with all teas I consume, I do not use milk or sugar, and prefer to gain my insights from the pure tea itself. This no doubt is an insightful tea.

Preparation
205 °F / 96 °C 4 min, 30 sec

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Bio

I have lived and worked in NYC for 14 years, and am currently working and a Neuroscience graduate student in NYC.

I have been sipping loose leaf teas since my days at boarding school, during which I frequented Chaiwalla Tea Room in Salisbury, CT. It so turns out Harney & Sons was also close by, just minutes from my old school and I enjoyed and continue to enjoy both on a regular basis.

Vegetarian (mostly vegan), enjoy cooking, and lots of science.

Contact: [email protected]

Location

New York

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