Stone Leaf TeahouseEdit Company
Popular Teas from Stone Leaf TeahouseSee All 29 Teas
Recent Tasting Notes
I’ve never had tea this fresh before. It was harvested on March 15th and I tasted it for the first time on April 4th! This freshness is indescribable. The aroma is almost overwhelming while the liquor is almost clear. The flavor is like fresh baby spinach with a cashew undertone. I don’t have many words, this is just wonderful and I’m going to enjoy what little I have until I can get more.
I just had the fresh batch of this and it’s wondrous. it’s flavor is so crisp and complex. the first taste is like a spring mountain stream coming through the ice followed by a sweet, almost melon kind of flavor, followed by a hint of buttered toast that warms the tongue for the finish.
My second encounter with this tea was far more successful. I think it really stands out when compared with other Taiwanese oolongs. for me this tea is far more hearty, nutty, and buttery than any other Taiwanese tea. the typical floral notes or only slight and just in the aroma and the first taste on the tongue. the rest of the flavors surround my tongue like a warm towel of delight.
My first sip of this came on the 5th or 6th infusion do it may not have been the best brew example. my second taste however was much more pleasant. while the first flavor that hits your tung(ha) is that crisp taiwanese florality, i expected a sweetness similar to the other rolled oolongs. such was not the case. instead i was treated to a warming vegetable quality that made me describe this tea as squash blossoms. quite buttery and even a little nutty.
I know why they call this “milk tea”. It has a creamy texture that I usually associate with a high-quality Korean green or Anji Baicha, but with the fruity taste of a first-class rolled spring Oolong. Nice and sweet with very little dryness. The wet leaves have a more robust aroma than the liqueur: more like a deeply aromatic plum.
All winter I have been waiting patiently to try the first new teas of 2010….and I finally got my chance this past weekend! During a visit to the wonderful Stone Leaf Teahouse in Middlebury, VT, I was pleased to discovered that they had three of the new spring teas in stock, including this Bi Luo Chun that was processed just two weeks before.
I’ve brewed it twice now and have been very impressed with the results. The flavor is (not surprisingly) very fresh and vibrant, but what did surprise me was how durable this tea was. I expected one or two good infusions and then nothing but warm water after that. I was also expecting that I would have to be very careful about my water temperature and infusion time. However, I found that it was nearly impossible to make this tea bitter and it actually responded quite well to near-boiling temperature water.
A real treat; it’s amazing to have tea so fresh!