247 Tasting Notes

90
drank Milk Oolong by The NecessiTeas
247 tasting notes

Continuing on my quest to find all the wonderful milk oolongs that are hiding out there…

Today’s Milk Oolong was from The NecessiTeas. It’s scent isn’t quite as strong as other milk oolongs, however, the characteristics are there. This is a milk-infused oolong, which I like because I’d be ever so happy to have a tea that can be reproduced instead of relying on serendipity to provide me with a brilliant milk oolong producing weather event somewhere in Asia. It smells buttery, nutty and somewhat like popcorn.

195/3.5 minutes – For a milk-infused oolong, this is pretty good! It’s not as intense as some of the others I’ve tried, but it’s still really nice. It’s a medium oolong, nutty, buttery, and fairly rich. I think a bit of additional time would make it much more solid. The second steep is pretty good, too. The milkiness hasn’t faded too much and the popcorn taste that I’ve come to love is also present. I did increase the time by 1.5 minutes over the first steep, though.

Preparation
195 °F / 90 °C 3 min, 30 sec

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34

The dry tea has virtually no scent. I had to put some in my hand and literally touch my nose to it to detect anything. Even then, the scent is unremarkable.

195/1 min 45 sec. I tried to steep very lightly with this tea, but it ended up being too light and watery, so I dropped the basket back in for another thirty seconds.

It’s very, very floral. In fact, I think it’s the overdone floral that ruins the tea. The oolong itself doesn’t have time to properly steep before the floral scenting grows bitter in the cup. It’s a barely okay tea, but certainly not one I’d choose again as I like to taste the tea much more strongly than I’m able to produce with this one before it becomes too bitter.

Preparation
195 °F / 90 °C 1 min, 45 sec

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92

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86
drank Da Hong Pao by Harney & Sons
247 tasting notes

This is an interesting oolong. I’m not great with matching the names, so I didn’t realize this was also called the Red Robe, which I do like. It’s nice. The liquor is a beautiful reddish brown and the tea is robust. It’s definitely a roasted tea, nutty tasting, quite strong for an oolong. It has a sweetness to it that’s hard to pinpoint. 195/3 min.

Preparation
195 °F / 90 °C 3 min, 0 sec

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66

Yesterday I was reading through a thread from some time ago that was about famous tea drinkers. Captain Jean-Luc Picard came up as one. “Earl Grey, hot.” I loved Star Trek: Next Generation. So, in my J.L.P. mood, I selected this Earl Grey to begin my day.

The scent when dry is very bergamot filled. It’s a strong, fresh scent. 195/2 min. Aroma’s still there, so I sip and find that it’s very present in the flavor as well. The Darjeeling, however, is throwing me off a bit. It’s drying. So, I take another sip, expecting refreshment and it still leaves me with a sense of drinking paper. It’s quite drying. I think I would have preferred this as a non-morning wake up tea. Perhaps as an afternoon tea with something to munch. The taste is quite pleasant, fresh, brisk, slightly sweet, but the drying sensation wasn’t what I was expecting.

Preparation
195 °F / 90 °C 2 min, 0 sec

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64

This was a very interesting oolong. It smells like a floral, vanilla green tea when dry. (Vanilla ?!?) I read that there was a coconut flavor to it as well, but I didn’t really pick up too much on that, at least not in the dry scent.

195/3 min. Now, I’m picking up on a bit more of the coconut, but now it smells like a perfumed coconut. Unfortunately, that’s also the taste that I’m finding as I drink it. It doesn’t taste like a scented tea, but more like a perfumed tea. It’s a strange combination of flavors and scents. Not terrible by any means, but I wasn’t expecting this coconut, or what comes out to be a morphed caramel flavor mixed with a floral perfume. The oolong is nice, though, and kind of grounds it as well.

Preparation
195 °F / 90 °C 3 min, 0 sec

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78
drank Happy Kombucha by DAVIDsTEA
247 tasting notes

What a lovely tea to smell! Opening the bag has rarely been such a pleasant experience. The pineapple and mango simply waft out and I’m completely caught up in it. I could make a sachet out of this…

195/3 min. The delicious aroma persists, thankfully. The tea’s flavor, however fruity, is also slightly sour and tart. I think that’s possibly the kombucha. It’s still really nice. I think I should have concentrated on getting more oolong into the teapot as the fruit tends to rise to the top of the bag during shipping.

Preparation
195 °F / 90 °C 3 min, 0 sec

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90

Another tea from my Canton Tea sampler. I really enjoy Dan Cong tea, and especially love oolong. This one was no exception.

These tea leaves are very dark. They smell roasted. 195/3 min. Whoa. I can smell the roasted leaves quite clearly from across the room. It’s quite fragrant, actually. The liquor is dark, a medium-dark brown. The taste is lovely. It’s quite intense for an oolong. Very roasted, to match the scent. I’m not picking up that much fruitiness, but there is definitely a sweetness to it that I can’t quite put my finger on. It lingers for quite some time after taking a sip.

Preparation
195 °F / 90 °C 3 min, 0 sec

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93
drank Go Go Goji by Teavana
247 tasting notes

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96
drank Coconut Cabana by The Tea Spot
247 tasting notes

This oolong is interspersed with shreds of white coconut, lending it a very nutty scent, which, combined with the buttery scent of the milk oolong makes for a very fragrant introduction.

195/3 min. The scent is wonderful. The coconut is not overdone, nor is it sickeningly sweet. It’s quite perfect, actually. The milk oolong is delightful, buttery, nutty, but with a fruitiness as well. It reminds me so much of thepuritea’s oolong, just a bit stronger on the coconut notes. I’m so glad to have chosen it as my Royal Wedding watching tea.

Preparation
195 °F / 90 °C 3 min, 0 sec

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Profile

Bio

I’m a middle school teacher of French, Spanish, ESL and reading intervention. I’m also a mom to two young children.

I’ve always been a tea lover. When I lived in France during college, I really loved the tisanes. Over the past couple of years, I’ve branched off into loose teas. I’m not very knowledgeable about teas, but I’m really loving the learning process!

Location

Michigan

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