Beautiful Taiwan Tea Company

Recent Tasting Notes

70

Although this is a gorgeous-looking tea, both dry and infused, it is typical of gaoshans in that its taste is thin and light. What it does have (taste & aroma) is very pleasant, mind you, but there is not much of it.

First infusion – 3 g. per 6 oz water, 90 deg., 5:00 min.

Second infusion – 3 g. per 6 oz. water, 90 deg., 7:00 min.

Third infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.

Preparation
195 °F / 90 °C 5 min, 0 sec 3 g 6 OZ / 177 ML

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92

Call it Red Jade, or Ruby Red, this Taiwanese black tea is heaven to my five senses. The long twisted red-black leaves are delicate and produce a blood orange-colored liquor. It smells and tastes slightly malty for not being an Assam. Grown just above Sun Moon Lake In Taiwan, which happens to be the largest lake in Taiwan. I did not detect any astringency at all during all of my steepings. I got a scent of wet wicker, and dry autumn leaves. It was slightly sweet with notes of stone fruits like apricot and plum. This tea glided down my throat like dark caramel soft candy. Smelling the wet leaves was like smelling hot, wet, tart raisins. This tea imparted peacefulness in me and filled the air with the comforting smell of excellent red tea. Another one of my new staple black teas.

Flavors: Apricot, Autumn Leaf Pile, Caramel, Malt

Preparation
200 °F / 93 °C 3 g

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86

Wow. This tea is great! My girlfriend asked me if it had honey in it, that’s how much that flavor comes through in this tea. Also has some pleasant mineral quality to it but, boy, I really am blown away by that honey flavor. Delicious. I got a couple good steepings western style. This company has some great oolongs!

Flavors: Honey

Preparation
205 °F / 96 °C 4 min, 0 sec 3 tsp 8 OZ / 236 ML

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83

Time for a lovely black tea! This sample came from Nicole (she was sending me a sample of Earl Grey Polish and generously threw in a couple of other things I wanted to try). Her samples always make me smile, I love the way she labels them! Adorable. Anyway, I was particularly excited for this one because I love Taiwanese black teas, and I haven’t gotten to try a new one in a while now. The leaves have that gnarled tree branch thing going on, they’re jet black and surprisingly curly. The dry scent is very light, but I can smell bread and honey.

The steeped cup has a strong honey aroma with some malt and green bean notes. Wow, I’m very surprised by how vegetal this tea is! It straight-up tastes like green beans. It’s maybe even a little bit mushroom-y? The honey comes out mid-sip and has a strong presence until the end. The aftertaste is pure honey with cinnamon. I’m very glad I got to try this one, it’s so different from other Taiwanese blacks I’ve tried. Thanks Nicole! :D

Flavors: Cinnamon, Green Beans, Honey, Malt, Mushrooms, Sweet, Vegetal

Preparation
200 °F / 93 °C 4 min, 0 sec 2 tsp 10 OZ / 295 ML

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91

As a lover of oolong, I tend to shy away from the higher oxidized ones as much as possible. Their flavor has always been weakly barley-esque. The one note teas that might as well be weak black teas. This oolong though may be the one to change my mind forever. This higher oxidized oolong has just as much complexity and subtle balance as any of it’s lighter cousins. The dry nose on this copper penny colored brew was light and fruity, like nectarine and honeysuckle. The result brew was a different story. I got a smell of warm cinnamon sugar on buttered multigrain toast. That was a theme that stayed consistent throughout 4 steepings in my gaiwan. On the second infusion I thought I detected a butterscotch element, but I lost it on the rest of the infusions. Oddly enough, I go an acidic smell from the brewed leaves that never transferred itself to the liquor. Lucky me! Although I was not able to brew it as many times as my other lightly oxidized oolong, I did have fun with this one until I got to that mellow black tea quality.

Flavors: Butterscotch, Cinnamon, Honey, Toast

Preparation
190 °F / 87 °C

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89

This is my second oolong form BTTC. It definitely had the biggest oolong pearls of all the oolongs that I own. The bright blue green wads of wavy mossy leaves felt nice and silky in my hands. The leaves themselves smelled very fresh, with vegetal and buttery notes. I also detected hyacinth floral hints. Funny enough, I did not know that this was a milk oolong when I drank it. I enjoyed the melted butter and heavy whipping cream quality I held in my mouth. It stayed consistently floral and sweet, playing around with candied orange peel and lilies throughout all my steepings in my gaiwan. Although not as fragrant or refined as their BaoZhong or a Lishan, I had a lot of fun watching the leaves explode in my cup.

Flavors: Artichoke, Butter, Cream, Orange Zest

Preparation
190 °F / 87 °C 4 g

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55

So got a sample of this one from LiberTEAS! Actually was tempted to buy this one since this company had a great sale last week, but I resisted.
Glad I did, because I am not such a fan of this cup. I can’t pin point the flavor. It is kinda mineral-y, earthy, kinda grape-y. It is a very weird tea. xD
No flavor is really popping out of this tea. There doesn’t seem to be much of a main flavor. So it’s okay, but just not the best. Glad I got a sample of it instead of wasting my money though!

Flavors: Earth, Grapes, Mineral, Wet Rocks

Zack S.

Did you gongfu brew this or normal western brew?

Ost

Western!

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93

Talk about ‘Spirit Food!’ I had a lot of fun with this tea. When you sit down with no distractions and just drink a couple infusions, it is quite meditative. I am almost appalled at how BTT calls this a ‘daily drinker.’ This is almost too good! The leaves are a deep forest green with tinges of grass green. All throughout the steeping process I noticed a couple of developing flavors. First was a rich buttery smoothness that made each infusion up to the last velvety smooth. With each infusion, the butter seemed to melt. Also on the dry noise was the scent of heady flowers. That carried on into each steep. The last was a light vegetal note like fresh spinach. That kept me from being tossed overboard from the strong floral notes.
I really liked this tea, and I totally wished I had gotten more than just a sample size.
http://instagram.com/p/wIDzhdqH0f/?modal=true

Flavors: Butter, Cucumber, Osmanthus, Spinach

Preparation
190 °F / 87 °C 2 tsp

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88

Backlog:

I really enjoyed this Asian Beauty Oolong – and the other teas that I tried from this company as well. Beautiful Taiwan Tea Co. has some wonderful teas!

My full-length article will go into depth about each of the infusions that I experienced from this lovely tea: http://sororiteasisters.com/2014/09/03/asian-beauty-oolong-tea-from-beautiful-taiwan-tea-company/

The earliest infusions start out light and refreshing with notes of honey and peach. Notes of wood, earth and spice were also detected. As I continued to infuse this tea, I noticed the woodsy/earthy tones beginning to emerge somewhat. The tea is sweet with the aforementioned notes of honey and peach – and I like that this sweetness remains in the aftertaste. Lovely.

This would be the tea that I’d recommend to someone who is looking for an Oolong that’s a little less floral focused. This has a nice balance of sweet honey notes and peach and not so much of a vegetal or floral taste.

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88

This is a tea from my secret pumpkin Cheri. Thank you.

I think Cheri needs to be my tea shopper. She picked out some amazing teas for me. Sometimes I get in kids where I want to try everything new and I just don’t order things that I really love. It was so neat to get an entire package of teas that look absolutely wonderful. This is my 2nd tea from the box. I am falling head over heals for Oriental Beauty Oolongs. For one this tea resteeps so well. I am sitting here writing this note while I am waiting on western style resteep #5. The first two infusions offered creamy, honey with enough hints to remind you this was an oolong, but the smoothness and depth of black tea. The third and fourth infusions offered the baked bread flavor with dribbles of honey and caramel. This last steep I am tasting bread, and a tad bit of astringency that rounds out the flavor. What a wonderful experience this morning!

I have Butiki’s Oriental Beauty in my cupboard still and I hope to compare the two. I have also added TeaVivre’s Oriental Beauty to my wish list to remind me to pick this up the next time I stop by TeaVivire and it is in stock.

Cheri

I’m so glad you like it. I haven’t tried this one yet, actually. I really like Beautiful Taiwan Teas. They have some outstanding stuff.

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This tea is from my secret pumpkin Cheri. Thank you!

It is coming! I have the chills, the aches, and the scratchy throat. This will probably be the last session of nice tea I will get to have for a few days. 2 months without getting sick. That is a record since my daughter was born. Hopefully this bug will pass fast and the tea awesomeness will be able to continue.

I enjoyed this tea while doing my meal prep for the week. This is such a lovely tea. It is not as milky as a few milk oolongs that I have had, but it is buttery, floral and sweet. This tea has just kept giving and giving and giving. I brewed this in the beautiful new gaiwan that Cheri also sent. Unfortunately I did not get any pictures. I will try to get one next time. I can’t wait to spend some more time with this tea.

Cheri

It’s not the best milk oolong out there, but it does keep on giving for many infusions. I think it is very buttery and floral, and I really like it.

Cheri

Hope you feel better soon and this is just a quick passing bug.

TeaTiff

Thanks Cheri. Yeah I like this one. It was a very good experience last night.

Hesper June

I hope you feel better soon!

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87

So yummy!!!

I decided I wanted to enjoy one of my teapots today, and I picked this tea to play with.

http://instagram.com/p/uV-9UjgyYL/
http://instagram.com/p/uWA74LgycO/
http://instagram.com/p/uWBBNRAycY/
http://instagram.com/p/uWBs91Ayd4/
http://instagram.com/p/uWQkz5gyfd/

buttery, sweet, floral, delicious.

boychik

Great pics ;)

Stephanie

Beauty :)

Cheri

Thanks! I enjoyed taking pictures and drinking tea.

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96

I feel like Jack Sparrow. “But why is all the Ruby Red gone?”. Love the sweet potato notes. Very smooth.

Flavors: Caramel, Sweet Potatoes

Preparation
Boiling 3 tsp 17 OZ / 502 ML

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88

I was in the mood for a Taiwanese black tea this morning, and this was the first one I saw, so here we are! This sample is from Blodeuyn. The leaves are beautiful and have that gnarled, twisty Taiwanese Assam style. They’re very dark in color, almost black. Dry, they smell surprisingly strongly of molasses, and there’s also some sweetness and malt. I used a teaspoon (roughly, these teas are difficult to measure!) of leaf and let it steep for 3 minutes at 200 degrees.

Once brewed, the tea’s aroma is grainy sourdough bread with lots of dried fruit and some caramelized sugar/molasses tones. The taste is very similar. There’s a combination of tangy sourdough and soft homemade wheat breads, along with a fair amount of malt. The molasses seems to have lightened itself into honey, but definitely a stronger raw honey. I must confess, it took me far too long to identify the dried fruit that I was tasting, and then I felt like a complete dope for not thinking of it sooner… It’s definitely dried apricots, and I can say maybe there’s a hint of a second fruit – a mild and sweet one like golden raisin or fig. Overall, a very delicious tea for the morning!

Flavors: Apricot, Baked Bread, Burnt Sugar, Dried Fruit, Honey, Malt

Preparation
200 °F / 93 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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94

Backlog:

A rich, delicious black tea with characteristics that remind me of an Oolong. It’s a very interesting and intriguing tea. Notes of fruit, flower, earth and molasses. This isn’t like the “Assam” that you might be used to (the Indian Assam) it’s much smoother and less astringent. It’s like the best characteristics from the robust, rich Assam tea together with the best characteristics of a Formosa Oolong.

Please read more about it here: http://sororiteasisters.com/2014/06/27/formosa-assam-black-tea-from-beautiful-taiwan-tea-company/

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90

Backlog:

I have tried a few teas from this company thus far (I have a bunch of reviews waiting for me to post tasting notes about them … yeah, still behind) and I’ve loved everything I’ve tried from them.

This is a beautiful green tea. Very fresh, reminiscent of spring when the early leaves are appearing, the scents, the feel, the experience and the flavors of newness of spring. A lovely delicate flavor but still quite complex. Notes of cream, very smooth, sweet, hints of vanilla and a vegetal tone.

Here’s my full-length review: http://sororiteasisters.com/2014/06/08/twisted-green-tea-from-beautiful-taiwan-tea-company/

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70

Dry leaf aroma: Sweet hay and malt.
Dry leaf appearance: http://instagram.com/p/sGdoB6FcNE/

Wet leaf aroma: Damp hay with a vegetal tang.
Wet leaf appearance: http://instagram.com/p/sGdvtiFcNJ/

Preparation: Brewed western style in a ceramic infuser mug.

First/only steeping: 5 minutes at 212 degrees. The aroma is malt with undertones of honey and the slightest hint of sweet hay. The main flavors are malt and a pleasant bitterness, with a suggestion of hay at the end of the sip.

A nice all-around breakfast tea. Typically I take mine with honey, but this one stands on it own.

Flavors: Bitter, Hay, Malt

Preparation
Boiling 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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80

This is a good milk oolong. It has an almost nutty quality to it. It definitely has some of those cream flavors you expect from a decent milk oolong and also has a little bit of floral aspect to it during the steeping process. I got 7-8 good steeps out of it before it quit. It’s a good value at about $5.50/ oz.

Preparation
190 °F / 87 °C 0 min, 30 sec 3 tsp 4 OZ / 118 ML

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55

Dry leaf aroma: Sweet and crisp with undertones of honey.
Dry leaf appearance: http://instagram.com/p/r58lC1lcAn/

Wet leaf aroma: Slightly vegetal with suggestions of hay.
Wet leaf appearance: http://instagram.com/p/r6CV2VFcG_/

Preparation: Brewed western style in an all-glass infuser mug.

First/only steeping: 5 minutes at 210 degrees. The aroma is predominately hay with subtle vegetal notes and the liquor is a medium golden brown. Honey Black tastes much like it smells, hay-vegetal-black tea, with an aftertaste of hay and a vegetal tinge.

Funny enough, while drinking this tea I kept thinking about spinach. I find it odd to experience this in a black tea, albeit I am still learning a lot about varietals.

Flavors: Hay, Spinach, Vegetal

Preparation
Boiling 5 min, 0 sec 2 tsp 12 OZ / 354 ML

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88

I really enjoy this tea. It’s so fresh and green and just the right amount of sweet.

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88

This is my first mug of tea for the day. Yes, after 9:30 at night.

I have some sort of stomach virus that has had me down for the count. It started yesterday, but I tried to ignore it. Apparently, that was not the right thing to do as it got a lot worse before basically knocking me flat on my ass last night after I lost dinner.

I’ve slept most of the day and I’m feeling a lot better.

So I decided to have some tea. I wanted something nice and easy drinking, a flavorful green since my sense of taste seems to be a little off. This was my choice.

Oh it’s good. I ordered a bunch of it off of the Beautiful Taiwan website, but I got last year’s harvest instead of this years, to save a little money. Did it make a difference in the tea? I don’t think so as this tastes incredible to me. It’s one of my favorite greens.

So I was supposed to mail out a bunch of teas today, but it didn’t happen. Probably not until Wednesday now because I don’t want to touch anything for other people with the way I have been feeling. Sorry for the delay everyone.

boychik

Oh no. I hate stomach bugs. Pls feel better soon

corvuslunar

no worries! feel better soon!

MushroomBugg

Hopefully by today things are looking up for you, health-wise. Sending good thoughts your way!

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