The dry leaves of Taiwan High Mountain Oolong Tea put us right into floral mode. Something rosier than a jasmine, though–most oolongs just hit you with white flowers and call it a day. This one, however, has got a promise of peony. Maybe even actual camellia. Once steeped, the aroma really softens up to yield greener, veggie-er notes.

For the first infusion, don’t be afraid of taking your time with it. Even if it’s rapid-fire gong fu, a solid minute should do–any less and the taste is out of sight, still stuck in the high mountains from whence it came. That initial cup is as light as dancers’ tulle. If you prefer growly, heavy-bodied oolongs, this sure isn’t one of them. Its liquor just barely blushes with color, that pale shade of an open lime. Might as well give into the temp-tea-tion to… Full review here: http://snooteablog.com/2013/10/15/snooty-tea-review-teavivre-round-3/

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Tea blogger and pun-dit at the Snooty Tea Blog.

At the moment, I don’t have enough time to keep Steepster cup-dated with reviews, so if you’re looking for the latest leaves in my Snooty cup, hit up snooteablog.com. Most of the teas I review end up on there.

Some people drink tea because they think it has nine thousand-plus health benefits and saves the rainforest while eliminating world hunger and solving the energy crisis.

I just drink it because it’s good.


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