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45 Tasting Notes

85

Mild, fresh aroma with hints of berries and prune. Soft, mildly malty infusion with distinctive bites of plum peel. Sweetness of berries and malt. Moderate aftertaste of cereal sweetness.

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

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89
drank Phoenix Sweet Osmanthus by Tea Hong
45 tasting notes

Lusciously sweet fragrance of fresh osmanthus on a foundation of fresh herbs and accents of tropical fruits. Lively, sweet, malty infusion accentuated with sharp bites of tangerine peel. Light tones of berries. Sweet aftertaste. Lingering waves of osmanthus after aroma.

Preparation
190 °F / 87 °C 1 min, 0 sec

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85
drank Cassia Classic 2011 by Tea Hong
45 tasting notes

A unique nose that carries both the floral brightness of Chinese Sacred Lily and the warmth of cinnamon in the characteristic Wuyi oolong toasted grain/cereal aroma. Stout with tinkling citrus bites and accents of spices balanced with an overall soft malty sweetness. Light citrous sweet aftertaste.

Preparation
195 °F / 90 °C 0 min, 45 sec

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97
drank Red Cloak Grande 2011 by Tea Hong
45 tasting notes

Deep, sweet, warm, complex aroma hinting cinnamon, sweet roots, apple sauce with an optimally fired toasty cereal overtone. Accents of moss and earthiness that are typical of high grown oolong characters. Dark amber stout infusion rounded with good malty sweetness in a silky texture. Slight citrus accents and immediate, tinkling spicy, bittersweet aftertaste.

Preparation
195 °F / 90 °C 1 min, 0 sec

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89
drank Rooster Crest 2010 by Tea Hong
45 tasting notes

Soft, light, warm aroma of ripen fruits central on hints of Asian green plum. Pale tints of fresh leaf herbs and woody smokiness. Soft, mild, silky body. Very delicate herbal sweetness accented with minute bites of plum peel. Light, fruity aftertaste.

Preparation
200 °F / 93 °C 1 min, 45 sec

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85
drank Narcissus Classic 2011 by Tea Hong
45 tasting notes

Deep, sweet, warm and complex aroma. Tints of sweet roots and an undertone of apple butter with a balanced toasty cereal overtone. Accents of moss and herbs that are typical of high grown oolongs. Dark amber stout infusion rounded with good malty sweetness in a silky texture. Slight citrus accents and immediate, tinkling spicy, bittersweet aftertaste.

Preparation
190 °F / 87 °C 2 min, 0 sec

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93
drank Cream Stout 2011 by Tea Hong
45 tasting notes

Warm toasty aroma and fresh scents of herbal tree bark with a touch of sweet cream. Liquor unmistakably the toasty maltiness of Wuyi oolong, although this one is much softer, much rounder with a supple flowery sweetness and tones of cream and fennel seeds.

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

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93

Flowery aroma with distinctive fresh cinnamon notes and elegant pitches of fresh herbs. Lively infusion of malty long taste and mild citrus bites. Refreshing high notes of herbs. Aftertaste of apple and malt.

Preparation
190 °F / 87 °C 0 min, 45 sec

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91

Full, smooth fragrance that is open, lively yet deep, with tones of sweet woods, flowers, and honey. Malty infusion of good weight with cereal and herbaceous sweetness. Tangy bites of tangerine peels. Fragrantly sweet aftertaste.

Preparation
190 °F / 87 °C 1 min, 45 sec

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85

Floral aroma with an undertone of honey and light accents of mint leaves and freshly cut licorice root. Buttery infusion with distinct malty tastefulness and an undertone of lightly toasted oat. Sweet aftertaste.

Preparation
195 °F / 90 °C 1 min, 0 sec

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Trained by the great Tea Master Leo Kwan since 2005

Website

http://teahong.com