JUSTMAKE

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Recent Tasting Notes

76

The dry leaf smell has a sweet aroma of grape wine and passion fruit with notes of speculaas, a dutch spiced biscuit and unripe bananas. The wet leaf strangely has a fresh cucumber and a fresh mint tea smell to it with orchid and vanilla custard notes. The tea itself has a natural sweetness to it and the taste is very clear and refreshing. I used the Gongfu tea method with a porcelain gaiwan as brewing vessel

Flavors: Banana, Biscuit, Clear, Cucumber, Custard, Floral, Fresh, Grapes, Orchid, Passion Fruit, Spices, Sweet, Vanilla, White Wine

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 2 OZ / 70 ML

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68
drank Tsui Yu Oolong by JUSTMAKE
23 tasting notes

Extremely floral.

Flavors: Flowers

Preparation
190 °F / 87 °C 0 min, 15 sec 4 g 2 OZ / 60 ML

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77

A nice and cheap tea. Nice cinnamon and nice roasted flavor. Also hints of a dutch cookie called speculaas and milk chocolate.

Flavors: Cinnamon, Milk Chocolate, Roasty, Spices

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67

Extremely floral and a little bit of creaminess.

Flavors: Cream, Floral, Flowers, Honey, Magnolia, Orchid

Preparation
190 °F / 87 °C 0 min, 15 sec 4 g 2 OZ / 60 ML

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85

Strong honey, floral, with a slight bitterness that turns to a lingering juicy sweetness.

Flavors: Cherry Blossom, Honey, Summer, Violet, Wet Rocks

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 5 OZ / 150 ML

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66

No notes yet. Add one?

Flavors: Alcohol

Preparation
170 °F / 76 °C 8 min or more

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83

Slightly lighter then oolong dong ding , but has beautiful body and legs that run at least 4-5 steeping.

Flavors: Apricot, Butter, Caramel, Cream

Preparation
1 min, 0 sec

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86

Another fanastic smooth buttery cream finish from the most famous mountain ranges in Formosa.

Flavors: Cream, Green Beans

Preparation
180 °F / 82 °C 0 min, 30 sec

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85

just finished drinking my first cup of this tea. close to King Ksuan Oolong, but with less of the punchy flavor, and a more pronounced smooth aroma and flavor. it tastes like it really has absorbed the essence of Mt. Ah-Li. love it

William Choukeir

perfect when i let the freshly boiled water sit for a minute before pouring. been enjoying it since 5:30 am

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80

i believe this tea is actually addictive, i crave for it when 2 days go by without drinking it :-)

the way i prepare it:
i found it best not to preheat the pot, i get more of the milky flavor, and less of the bitterness.
steeping time is a bit tricky:
• 1 minute for the first steep, clock from the moment the boiling water hits the tea, and not after you stopped pouring (stir a bit and pour into the serving pot).
• 20 sec. for the second steep (real quick, stir and pour)
• 40 sec. for the third
• 2 minutes for the fourth
• as much as you want for the fifth and up
• by the 6th you still get taste, but no flavor (this tea just doesn’t loose it’s taste, i’ve reached 12 steeps and i still can get some taste from it, but no flavor at all)

Trick: to get a full rich flavor that give your taste buds a journey with every sip, i usually do 3 consecutive steeps, and pour all 3 steeps in the same serving pot, THEN i drink. you get all the flavor varieties and combinations of all 3 steeps in one pot. i love it.

arseniy

How much tea and water do you use? (and also, what temperature) The instruction booklet for the tea uses more or less the same brewing times that you have recommended, but only suggests to use 1/4 of a teaspoon of tea (not sure how much water). That sounds like a very small amount of tea.

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