Eco-Cha Artisan Teas

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Recent Tasting Notes


Additional notes: I wanted to try this one again with 1 1/2 teaspoons rather than with two teaspoons that I had a few days ago. The two teaspoons definitely were not too many leaves, but I like experimenting with tea! These three steeps had a slightly tamer flavor than last time, but I almost liked it better with the last steep session and stronger flavor. Maybe 1 3/4 teaspoons would work best? This is still completely coconut yet again for me, so I’m glad I noticed the coconut with both steep sessions. It’s so unique!

Flavors: Coconut

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Another lovely oolong from Eco-Cha! Thank you! These jade green bundles are larger than the milk oolong from the other day, so I went with two teaspoons for a mug. I think they brewed up wonderfully. This a unique oolong as I could swear it tastes like…. COCONUT. Buttery, creamy, coconut. The flavor is almost like the milk oolong, but that extra coconut element really stands out in all three steeps. At times, there are also hints of flowers (my favorite type of oolong flavor). As it cools, the third steep becomes very fruity, possibly like pineapple. Pineapple and coconut? Sounds like pina colada to me. All of the flavor notes here result in an amazingly tasty cup. The three steeps were very close in flavor. Again, it’s odd to me that an oolong doesn’t change more than it does here. With some oolongs, the third steep promises that the leaves could be steeped to result in many more delicious full mugs, and I don’t think this oolong was done at three steeps! I think I was close to being perfect with the steep parameters, but I like trying the same tea with different parameters, so we’ll see how 1 1/2 teaspoons works next time. But this was an extremely enjoyable oolong the way this was brewed! A lot of character and a little bit magic. has been impressing me!
Steep #1 // 2 teaspoons for a full mug// 15 minutes after boiling // 1 minute steep
Steep #2 // few minutes after boiling // 1 1/2 minute steep
Steep #3 // 7 minutes after boiling // 1 minute steep

Flavors: Butter, Coconut, Pineapple

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I tried this again with one teaspoon rather than two teaspoons that became a little too much since the leaves are the most tightly bundled oolong leaves I have ever seen. This time was much better, though I did love the luxuriousness thickness and texture of the last steep sessions first cup. I think that steep was perfect but the leaves became too many leaves for the second and third steeps. If I could figure out the best way to steep two teaspoons, I’m sure those steeps would be perfect too. It’s always a science with tea! This time around, all of the steeps were somehow very similar which is kind of surprising for an oolong. A lovely milky creamy flavor, just not as nicely textured as the first steep of the last session. But I did enjoy that there wasn’t a bitter overdone flavor… not at all the fault of the tea. And with one teaspoon of leaves, my infuser basket was STILL full of leaves! Next time, I shall try 1 1/2 teaspoons.
Steep #1 // one teaspoon for a full mug// 10 minutes after boiling // 1 minute steep
Steep #2 // few minutes after boiling // 1 1/2 minute steep
Steep #3 // just boiled // 1 minute steep

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Thank you so much for the samples, Eco-Cha! is another shop specializing in Taiwanese teas – mostly oolong. To be honest, I wasn’t quite ready to write a tasting note for this one, as the parameters need to be perfected (I don’t suggest following mine). The first steep was delicious, but the following two steeps were a bit overdone. These leaves are so tightly rolled (so tiny the bundles are!) that two teaspoons is actually a LOT of leaves — a fill-up the infuser basket leaf explosion. It seems impossible, really. How they rolled so tiny?! So I will be steeping this one differently soon and will just be commenting on the first steep for now. The texture of this tea is syrupy smooth (even when the other two steeps were overdone — it still remained silky smooth in texture.) The flavor is definite milk oolong (not flavored of course — all natural) but no matter how many natural milk oolongs I try, I will always be impressed with the flavor. This one is especially tasty – nothing but sweet creamy milk flavor. The remaining steeps are buttery and more savory but I will be trying this one again with less leaves. You really don’t need to use two teaspoons — the leaves were trying to escape my infuser. A great oolong is always invigorating, even just the impressiveness of the leaves themselves. According to the description, this oolong won an oolong contest with 2,400 entries!
Steep #1 // 2 teaspoons for a full mug// 10 minutes after boiling // rinse // 1 minute steep
Steep #2 // 2 minutes after boiling // 1 1/2 minute steep
Steep #3 // just boiled // 1 minute steep

Flavors: Butter, Cream, Milk

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Accuweather just crushed my hopes and dreams…again. Every year I wish for a blizzard on my birthday, growing up in the South it was pretty much impossible, living in Pennsylvania I got some lovely snow squalls, but never a full on blizzard. In the Midwest, well, the weather here is just weird and I never know what is going to happen, sometimes we get storms in the middle of November, other times it is sleeting. Well, the monthly forecast just said we will have record warmth, boo, like up in the 70s, but then it is supposed to be down again, but not in the snow temperatures. Maybe next year I will get my blizzard.

Today is another tea from Eco-Cha, their Light Roasted Organic Oolong Tea, handpicked in April of 2015. Remember the Indiegogo campaign last year, all about Organic Oolong? I blogged about the campaign and Mr. Lin’s inaugural harvest, and well, this is the Spring harvest, harvested from young plants, some of which are just being harvested for the first time. And more excitingly, this is a newly registered hybrid, mixing a Qingxin and an earlier cultivar, designed to be, among other things, resistant to root rot (that most smelly of molds) the bane of many gardeners. The aroma of the curled leaves is toasty, roasty, goodness! Notes cooked acorn squash, chestnut, toasted sesame, peanut butter, and freshly toasted bread after out of the leaves as I sniff them, and sniff them I did…a lot. I love roasted oolong notes, and that surprise peanut butter note amused my nose immensely.

Gaiwan time, and the aroma of the soggy leaves is so toasted, like freshly toasted bread, specifically a sweet honey-heavy bread rather than a strong grain bread. There are also notes of acorn squash, sesame seeds, and again with the peanut butter. The liquid is oh so sweet, notes of honey and toasted sesame seeds, baking sweet bread, gently toasted oats, and a hint of lingering nuttiness.

First steeping time, and it starts with a delightfully creamy mouthfeel, creamy without being very thick, so it maintains its lightness about it. The taste starts sweet, middles sweet, and finishes sweet, though the kinds of sweetness vary. At the beginning it was honey sweet, then it moves to acorn squash and sesame seeds, and the finish gentle toasted oats and peanuts.

Onward to the second steep, ah, truly, nothing like a roasted Oolong on an autumn day, it really does blend perfectly. The aroma is sweet and nutty, blending toast and squash with a hint of sesame and peanuts, with a thick honey sweetness that runs through the entire sniffing experience. The taste is nice and sweet, notes of honey and toasted sesame, acorn squash, peanuts, and a nice rich toasted bread note that really pops in the middle. At the finish there is a gentle spice and rolled oat note that gives the tea a nice harvest quality.

Third steeping, and the aroma of this one is still going strong with toasted notes of sesame, acorn squash, honey, and a gentle spice reminiscent of nutmeg. The taste is mellow, toasted, and sweet. This is not the kind of roasted Oolong that will kick you with charcoal, it is sweet like freshly baked bread and honey, with a harvest note of rolled oats and squash. I am content with my cup of roasted Oolong, enjoying many more steeps.

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Same! A b-day blizzard would be so nice. Supposed to be 72 here (eastern PA) on my bday. Maybe next year…

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This is a sample Liquid Proust sent me. Thank you!

So, I don’t tend to be a huge fan of light oolongs, but this might be an exception. I really like the smooth, floral flavor of this one. I’ve been curious about floral oolongs for a while now since I tend to really like floral teas, and this makes me think it’s definitely a category I want to explore more.

In other news, I’ve been dealing with nasty migraines lately. In the past I’ve gotten them on very rare occasions, but something about this pregnancy is triggering them more often. Not fun.

Flavors: Floral, Green

1 tsp 8 OZ / 236 ML

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I am so in love with my new fishtank! When I was at the store picking it up I also collected a few more shrimp (I have six now!) and I impulse bought a Kuhli Loach. Usually I try very hard to not impulse buy fish, but there was only the one and it was lonely. Loaches are quite communal little (long) fish, so I hope to get him a companion at some point, I love Loaches, they are such fun to watch. Of course mine is missing, because they are also notorious hiders, so who knows what rock it has stuffed itself under.

Today, continuing with my themed Oolong week, is Eco-Cha’s Shan Lin Xi High Mountain Oolong, specifically the Fall 2015 harvest, so nice and fresh! I really enjoy Shan Lin Xi, it is an Oolong that I just find to taste so clean, like mountain air during the winter, so I am excited to see how this harvest compares to others I have had. If you have not, I highly recommend checking out the website for this tea, it is a wealth of information about the grower and this batch’s harvest. The leaves are quite pretty, tightly balled and vibrant green, and the aroma is both intense and gentle…it makes sense, I promise. It starts out with a gentle chestnut note, then moves to creamy sweetness, then on to clean alpine air (it is a bit pine-y, just a touch) with a finish of lily of the valley, sugarcane, and a delicate note of oatmeal.

The first steep unfurls quite beautifully, showing off the richly green leaves. The aroma has left the realm of gentle and just moved straight to intense, I first notice the alpine fresh air with gentle green notes and just cleanliness, it smells refreshing. This moves on to honey, rolled oats, and a touch of gentle flowers. The liquid is quite sweet, notes of oatmeal and lily blossoms, sugarcane, honey, and that fresh mountain air. At the tail end of the sniffing is a note of snap peas adding a bit of green.

Now it is time for sipping the pale golden liquid. The texture is smooth, not quite buttery, but certainly no dryness at all. The tasting starts out sweet, a gentle sugarcane sweetness, this moves pretty immediately to snap peas and alpine air, honeysuckles, lilies, and a touch of butteriness. The finish is a nice lingering honey and smoothness.

Time for the second steep, the leaves are more unfurled and the liquid a little darker, the aroma is sweet and sugary, with notes of snap peas and oats. The texture of the mouthfeel is creamy and very smooth, I would go all out and say it is buttery this steep. The taste is a perfect balance between sweet and green, notes of sugar cane and lilies, alpine air and snap peas, and a finish of oats. The aftertaste kinda sneaks up on you with a gentle floral sweet burst, just like nectar.

Moving right along to the third steep, the leaves are so fluffy I can barely close my gaiwan! The aroma is sweet again, the oat and sugarcane notes are stronger, the snap peas and alpine notes are more laid back, and it has a buttery undertone which is quite rich. The taste is sweet, creamy and sweet with a lean more towards flowers and green notes. Growing things, alpine air, snap peas, and a touch of crushed vegetation, the green then moves on to honeysuckle, lilies, and a touch of lilacs. The finish of flowers give the tea a nectar sweetness that lingers for a while. I went on for quite a few more steeps, these leaves just give and give, one of the reasons I love Eco-Cha’s Oolongs so much, staying power!

For blog and photos:

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After drinking this between three different days I have decided that it will be one out of three that will compete to be my work stash. I had thought about putting a kilogram of oolong in a tin at work since it’s my favorite tea, but I wasn’t sure which one to use. After having all the thoughts I realized that I wanted something consistent and enjoyable inside, outside, cold, and hot. The bonus to this one meeting those conditions was the price. I’ve never bought from Eco Cha so I didn’t know what I would be looking at… dang, they are cheap.

The contest will happen soon and I am excited :)


Unroasted jade Oolongs always make me feel great,which I need in a work tea

Liquid Proust

Me too :)

It just looks very suspicious before its brewed…

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This is a nice, lightly floral green oolong with a balanced mix of sweet and vegetal. I was surprised at how dramatically different this tea tastes when alternating between western and gongfu style brewing. Steeped western style, I get a lot more vegetal notes and a slight bitterness. The florals are mostly muted and the overall flavor is more like green tea.

But this tea’s true colors really shine when steeped gong fu style. It’s flavor changes to sweet and floral, slightly fruity with a soft vegetal finish and almost thick mouthfeel. Gongfu brewing is definitely the way to go with this tea.

Overall, a very pleasant jade oolong with a nice, balanced flavor profile. Eco-Cha’s price ($7 for 75 grams) is an excellent value for such an impressive tea.

Thank you to curlygc for the sample.

Flavors: Flowers, Vegetal

200 °F / 93 °C 0 min, 15 sec 5 g 4 OZ / 118 ML

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This is the last tea of the night for me… I have had over 60 steeps in total today which was quite enjoyable to catch up on my tastings :)

This is what I have to say: This is by far the best mixture of wood and floral I have ever came across in a tea to date. The dryness is actually enjoyable as part of the mouth feel as it fits the taste profile. I wasn’t expecting this taste from the aroma of the dry leaf, but that changes dramatically after you steep it. Overall, this is a beautiful oolong and I’m actually surprised that I ended up with a woodsy one for the last of the night as it seems fitting with its warmth that it provides.


ive got to try this. its the second review today ive seen of a concubine oolong

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Thank you Liquid Proust for this sample!

Tasting #1 – Steep Time 2 Minutes
No distinguishable aroma with a very light color. No flavor can be detected at this time.

Tasting #2 – Steep Time 4 Minutes
Very light roasted aroma, slightly darker in color but no difference in flavor.

Tasting #3 – Steep Time 6 Minutes
There is a hint of saltiness to this now that makes the roasted flavor a bit more robust. I opened the teapot to smell the leaves and they smell exactly like seaweed, but the salty flavor isn’t overwhelming to my tongue. More like a finishing salt, helping to complete a meal.

But it isn’t enough to make me love this tea. I want more from my tea, but this one doesn’t even meet my bare necessities.

Flavors: Roasted, Salt, Seaweed

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From a Steepster Select box I obtained around a year ago.

Brewed semi-Western style with a gongfu glass tea pot. Steeping times: 20 seconds, 40, 60, 120.

The session begins with a complex and strange savory aroma. The most savory I have thus far experienced. The dry leaf smells of cloves, a number of other blended spices, and oregano. Spiced brownies and cinnamon initially arise from the wet leaf, then red meats on which black pepper is sprinkled, then broth.

The liquor is very beautiful against a porcelain white cup. Clear amber. I haven’t had a visual pleasure of a tea’s liquor in a while. It has a smooth texture and full body. The first and second infusions are malty, chocolately, and a little peppery. There is an aftertaste of chocolate mousse with a little more than a touch of dark rum. The third infusion is SWEET POTATOES. Sweet potatoes return in the fourth infusion, which also has notes of cedar and malt.

Comforting and mellowing throughout the session. At the end, I felt a little tea tipsy. Reminiscent of early autumn. I enjoyed this through and through. It made a good first experience with a Taiwanese black tea. (Hence no recommendation in spite of my being in favor for its being).

2 g 6 OZ / 177 ML

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I obtained this last year from a free Steepster Select Box. It really held up…

Brewed semi-Western style with a gongfu glass tea pot. 20 second rinse. Steeping times: 1 minute, 45 seconds, 1 minute, 2, 4.

The dry leaf smells of sweet and tangy (unidentifiable) fruit. I don’t necessarily detect pine as the packet suggests, but I do get deciduous trees from the wet leaf – full-leaf, very green, in between field and forest. The liquor aroma has quite a sweetness. Lovely aroma to take in, overall.

The pale yellow liquor is light-bodied yet flavorful, filling the mouth. The flavor profile is consistent: it has the sweetness of maple syrup, but without the heavy, thick feel. The tasting sessions starts of as purely sweet and becomes a little more floral with each cup. The texture is thick, but the at the third infusion, it becomes wonderfully creamy. The fifth – the last – infusion is very different. Sweetness faded, there are only floral notes. Also corn husks. Never had corn husk in my tea before. Eh.

So so sweet. Great to drink on a cooler summer morning. I really like the aromas this leaf has to offer.

Boiling 2 g 5 OZ / 147 ML

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I got this as part of a sample pack from Eco-Cha that also included High Mountain Concubine and Dong Ding. I decided to brew this gongfu, about a tbsp of tea, 190, first steep of a minute. Pale yellow liquor. Interesting aroma. As the leaves open more they are huge and filling my gaiwan. Aroma and flavor are both floral and buttery. Another reviewer said it’s similar to Mandala’s milk oolong, but dialed down a bit. Agreed, though I prefer the sweetness of Mandala’s version. I get the butter, particularly in terms of mouthfeel, but not so much the milk. This tea actually reminds me more of Mandala’s Golden Turtle, which I think I described in my review as drinking buttered flowers. There’s a bit of astringency in later steeps. Of the three teas I received from Eco-Cha, I would say I preferred this one the least, but that is probably because I prefer roasted oolongs generally.

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First off, the aroma of the dry leaf is amazing. Roasty, nutty, caramel, and yes – roasted corn like the tasting notes on the website indicate. Wet leaf aroma adds a bit of smoke. As the leaves open I notice lots of stems (again, good? bad? don’t know). Decided to brew this gongfu, starting with 30 second steeps. The next time I need to remember to follow the brewing tips and use 6-8 grams of tea, or brew grandpa style because my first steep wasn’t that great (user error – not enough tea). Anyway, longer steeps (a minute) were better. The flavor is nutty, roasty, and sweet and the aftertaste lingers on the tongue. So different from the un-roasted/lightly roasted and more floral dong dings I’ve had. I’m looking forward to trying this grandpa style, I think this tea is probably more suited to that style, for me anyway. I love a dark, robust oolong and this is definitely one of those. It’ll be great in the cold winter months.

EDIT: Did try this grandpa style at work, and it was wonderful.

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My first Eco Cha tea, this from the “Intro to Oolong 3-Pack Flight” that just came in the mail today (yay, new tea!)

190, gongfu, 1 tsp, first steep a minute, then 30 seconds thereafter. What a lovely aroma. Nutty. Honey sweet pale yellow liquor. There are a TON of stems in this tea. Like, branches! I don’t know if that’s normal for this kind of oolong, but wow, I’ve never seen so many. Still, it’s a very sweet and mellow brew. I’m feeling very calm, very zen. How calm? Full day of court hearings, long commute home, and not even a teenager can get on my nerves right now. Didn’t walk the dog? Clean your room? Empty the dishwasher? Do your summer reading? Ah, no problem. I’m just going to sit here and enjoy this lovely tea. That’s how calm.

Side note: My box did not come with tasting notes. It did, oddly enough, come with some weird plastic thing that I am considering posting to reddit’s “What is this thing?” sub, because seriously… I have no idea what this thing is.

Later steeps are still lovely by the way.

The thing:
EDIT: the thing is a bag sealer!

Flavors: Honey, Nutty, Sweet

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(Tea Provided For Review)

Today I decided to look at Eco-Cha’s High Mountain Concubine Oolong.

Origin: Shan Lin Xi, Nantou
Harvest: Summer 2014
Elevation: 1500m

Dry Leaves: There is quite a lot of variance in the dry leaves, as you can see towards the left is a rather large strangely shaped ball and then there are some fairly normal sized pellets. There is a strong vegetable aroma to the leaves, quite interesting since many of the teas I tried so far from Eco-Cha have been more savory/herbaceous than floral and there is a foresty smell as well.

First Steeping
Temperature: Boiling
Brewing Time: One Minute
Aroma: Cooked Kale, Almonds and Vegetable Broth
Flavor: Almonds, Pine, Vegetal and Orchid
Tasting Notes: I was surprised by the very light orchid taste this tea has, as I said before I like that Eco-Cha’s oolongs aren’t predominantly floral; I don’t know if non-floral oolongs are becoming rare or if I am just looking in the wrong places. Otherwise it is quite nice, it has a thin mouthfeel for a high mountain oolong, but it is quite pleasant nonetheless.

Second Steeping
Temperature: 190oF
Brewing Time: Two Minutes
Aroma: Pine and Fir
Flavor: Almonds, Pine and Vegetal
Tasting Notes: The floral notes have completely disappeared and the aroma has become both distinctly Pine and Fir. I was quite surprised that it smells so similar to the two trees definitely brought me back to walking through the woods on the way to class. The tea is a little crisper then the previous steeping, I almost want to say sharp, but not quite.

Third Steeping
Temperature: 195oF
Brewing Time: Three Minutes
Aroma: Pine and Redwood
Flavor: Almonds and Honey
Tasting Notes: It is much simpler by now, the pine taste and vegetable tastes have disappeared as well as the fir scent. This time there is a little bit of redwood in there and a honey taste as well. This might have been my favorite steeping even though it is by far the simplest.

Unfortunately at the time of writing this, this particularly tea is sold out, otherwise I would have bought a bit of it. While I still have a couple samples left from Eco-Cha I immediately wanted to buy this again. I suppose I’ll have to wait to the next harvest before getting this again. Eco-Cha is really starting to grow on me, while I do love Beautiful Taiwan Tea for their floral oolongs; I am rather fond of the herbaceous/savory oolongs I’ve tried from Eco-cha. I am a little curious if this tea will age well, I’ve been told in the past that generally lower quality oolongs age better than the higher quality ones, but I am considering buying some of the next harvest of High Mountain Concubine and hiding it away for a while.

{From my blog:

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Very nice flavor from this jin xuan. Lightly roasty with buttery notes. I got distracted by work while drinking this, so my thoughts aren’t really all together right now!

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First Sip Thought: “Squash.”

Smell: Before I enjoyed the slightly roasty and floral aroma, I admired the leaves for quite some time. They are dark and tightly rolled which of course makes it more fun to watch steep.

Taste: You may remember when I wrote about Eco-Cha and their mission late last year. You can view that post here. This tea was hand picked in small batches September 2014 in Yong Long, Nantou, Taiwan (just above Dong Ding Mountain). Hand picked. When you drink this tea, stop and think about that for a moment. You’ll appreciate your cup a lot more. This oolong is not as strong as I was hoping but still offers great flavours. To explain my first sip thought, the initial few sips taste just like a plate full of freshly roasted vegetables. Eco-Cha narrows it down to a roasted summer squash as the predominant flavour and I have to agree. I also noticed a dry fruit flavour along with nutty characters. So I guess you can also say another thought that came to my mind during the first sip was “trail mix!” This tea has me very excited to give the rest of the oolongs I have from Eco-Cha a try.

3 min, 0 sec

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Toasty and roasty. This tea is nice and light with tastes of grain, sesame, and a touch of sweetness. The roasted quality comes through nicely without being overpowering.

Flavors: Roasted, Toasted

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This Shan Lin Xi by Eco-cha by way of Steepster Select is quite delectable. I steeped the leaves three times, and each time the pale-green liquor was smooth and satisfying. Seems like a very good TGY or maybe a cross between that and a milk oolong. Or maybe this is an entirely different genre new to me! Glad that I have a second envelope of this one…

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FINISHED! Ok, no, I lied…maybe. My army is finished, all my little Prowlers and Reapers are finished, they need to be varnished (waiting for a less damp day to take them out and varnish and photograph them) but, I still have to paint the tiny tiny infantry (ughhhhh so tiny, little 10mm dudes) and finish the basing for my ships. Then I just have the Harbinger, Desolator, and the inevitable other guys who join my army, but there is not as much of a rush since the league starts off at 750 points, and true I can get the Desolator in on that level, it would leave me very short on other little dudes to bring onto the board. Now the real question is, do I get Ravagers or Stalkers for my Harbinger to carry, or do I hold out for the Oppressor’s release. Ben spoils me rotten with all my minis, me thinks he is buttering me up to paint his army.

It can’t be Oolong week without looking at Eco-Cha Artisan Teas, and it is time to finally ramble about Mr Lin’s Lightly Roasted Dong Ding Oolong (Inaugural Winter Harvest 2014) which you all might remember me babbling about back when their Indiegogo campaign went live. And yes, I totally backed them, it was part of my birthday present to myself (and part of my travel money since this was back when I was in PA) I went for the $50 perk meaning I got a fancy new teapot for my collection, not that I seasoned it for this tea, since a roasted tea-pot is already in my collection. This tea is super fancy because it was only available for the backers of the campaign, but future harvests will be available for the general public, which is awesome. This extra fancy tea smells delightful, but I do have a weakness for roasted teas (especially Dong Ding) so it is no surprise that the aroma of this tea fills me with squishy glee. There are notes of toasted sesame, honey, caramelized sugar, distant spicebush flowers, roasted butternut squash, and a finish of delicate orchid. It reminds me a little of Halva and flowers, just the right blend of roasted and sweet to make me swoon.

Into the pot it goes, my much loved and very often used yixing for roasted oolongs. The aroma of the leaves is rather complex! It is a blend of roasted sesame, butternut squash, honeysuckles, orchids, sesame butter, and spicebush. The liquid of the first steep (correctly it is called soup, but that makes me think of soup and confuses my hungry brain) also has a complex aroma, blending squash (again butternut, but with a hint of acorn this time as well) sesame butter and a finish of delicate honeysuckle nectar.

First steep, and yes, I am sitting down, because I expect this tea to knock my socks off…ok, ok, I know it does, since this is from my notebook and I have been sipping this tea a lot. It has become one of my go to ‘I feel bad and need a healing tea’ teas, it makes my soul feel good. First off, mouthfeel, it is very smooth, a blend of buttery and velvety, it coats my mouth without being oily. It starts out sweet and gently toasted, with notes of sesame seeds and honey. This builds to honeysuckles and spicebush, almost to the point of headiness, and then it moves on to butternut squash and honey at the finish which lingers for quite a while.

And the journey continues with steep two, the aroma is strong with spicebush, roasted sesame seeds, and butternut squash. It is still floral (hint the spicebush, even bordering on Asiatic Lily) but it lacks the honeysuckle and is replaced with a stronger roasted note. The taste certainly takes its cues from the aroma! The mouthfeel is still velvety, but it has a tiny edge to it now, it feels like it wakes up my mouth a bit. It starts roasted sesame and honey and then moves to an explosion of spicebush and squash, this then moves on to roasted squash and nuttiness that builds into the finish that lingers. It warms my mouth and body and makes me feel relaxed and heavy.

Third steeping, and the aroma is still delightful, hello spicebush and toasted sesame, hello lily and squash, you are so wonderfully fragrant and I have to be careful to not burn my nose while sniffing you. The taste of this steep is a perfect balance of roasted and floral, sweetness and savory. It has notes of buttery vegetables (like buttery sauteed bok choy) honeysuckles, spicecbush, lilies, squash, sesame, toasted grains. This steep might be my favorite!

So, I end my reviews at three steeps (my personal notes, however tend to be longer) and let me say, this tea has staying power! I have gotten up to seven steeps, with the last couple steeps being me just drinking it grandpa style. I have brewed it in my travel steeper and in a gaiwan and loved both, I have accidentally been distracted and come back to a tragically oversteeped tea and found it still drinkable and really good. Honestly I cannot manage to screw this tea up no matter what I do (not that I am going to try really hard, I do have a limited supply after all) I love this tea, it is a work of art! Totally worth spending my travel money on it, I have absolutely no regrets!

Blog and photos:

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I like oolong. I prefer more green oolongs, but this is a roasty oolong I can get behind.

It’s got just the right amount of roast to be nice and nutty. It still has floral notes and buttery notes and creamy notes.

I quite like this one.


I loved this one!

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