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Leaf Quality:
The dark, fragrant tea leaves of this Oolong were tightly compacted into a miniature cake. Before brewing, they smelled fruity and floral. Once brewed, the leaves smelled more chocolaty and sweetly smokey.

Brewed Tea:
I brewed each cup for several seconds with great results.
The brewed tea had an amber-red color. Its aroma was similar to the dried leaves, only a bit milder. It tasted sweet, fruity, smokey, and floral.
Second Steeping
The second brew was also smokey and sweet. This tea had all the attributes of a Wuyi Oolong.
Third Steeping
I really liked this steeping. It was wonderful with fruit notes and sweetness with a chocolate-like finish.

I’ll save the other cake for aging to see how it changes in a couple of years.

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Bio

Jared Sharp
I love drinking and reviewing tea. Green, Oolong, Black, White, Yellow, Dark, Pu-erh… It’s all great. In particular, my favorites are Taiping Hou Kui, and Aged Teas.

I’m currently in California, and started my interest in tea at a very young age. Ever since, I’ve looked for exotic, rare, and even newly-developed teas to try.

It doesn’t end there: I’ll try just about any tea new to me that crosses my path.

I typically brew tea in a traditional manner (different teas require different steeping times and water temperatures, ect…). Whichever directions are on the packaging or website, I tend to follow as well.

I’m also building a private collection of Pu-Erh teas and teas good for Aging. Hopefully, they’ll turn out nice.

Companies: If you are looking for a reviewer for tea, I would be happy to sample any of the teas you offer.

Message me for Sample swapping.

Location

California

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