Tea from Taiwan

Recent Tasting Notes

Cheri

always disappointing.

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89

From the Lewis and Clark TTB.

Prepared gongfu method with gaiwan. 5 second rinse. Steeping times: 5 sec, 5, 5, 5, 10, 10, 10, 10, 20, 30, 45, 60.

Dry leaf aroma: initially floral and mineral, then fresh fruit such as persimmons, clementines, and Asian pears.
Wet leaf aroma: Much simpler, though not any less lovely. Sweet, buttery, mostly floral.
Liquor: Light yellow, clear, full-bodied, and smooth. The leaves unfurl sooner than I expected – during the first infusion -, allowing to pour forth flavorful sweet, floral notes, which are consistent throughout the session.

Preparation
200 °F / 93 °C 5 g 4 OZ / 118 ML
Parsifal

Sounds lovely… I am on their website contemplating an order :) Thanks for the descriptive review!

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80

Lewis & Clarke TTB

Okay, I admit it… I’ve been avoiding this one. I took a sample out of the TTB and now it’s been a week or something since I sent that off, but the little baggie was still sitting on my kitchen counter, conspicuously outside of my normal sipdown box. I just can’t get excited about green oolong, as I find they all taste basically the same to me. The only reason I took a sample of this one was that there was definitely enough of it for everyone to try, so why not? So anyway, here goes! Looks similar to other green oolongs, although my pellets are abnormally small because my sample was from the end of the package (this tea was in multiple small packets). Dry scent is the usual – peaches, cream, slightly vegetal note. I steeped it for 3 minutes at 200 degrees.

The aroma is actually a bit strong on the vegetal side, which makes me at least mildly excited to try this! I actually like this tea better than a lot of other oolongs I’ve tried. It has a fairly strong almost spinach/butternut squash-y vegetal note which is lovely and almost fools me into thinking it’s a green tea. But then that nice peach (definitely fresh peach) flavor pokes its head out and yells, “Hey Bozo, this is an oolong! Get your head out of the clouds!” There doesn’t seem to be much floral, which is a nice reprieve, and I’m not getting much of that creamy taste and texture either. I actually rather like this one! Who’da thunk it?

Edit: As this cools, it’s getting more and more floral. BLECK! :P

Flavors: Butternut Squash, Floral, Peach, Spinach, Vegetal

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

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Marco Lewis TTB

1st Steeping: Vegetal
2nd: Soapy
3rd and 4th: Lightly floral

Honestly I was underwhelmed by this tea. A bit disappointing because I’ve had great Da Yu Ling in the past. At least the leaves looked really pretty!

Flavors: Floral, Soap, Vegetal

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Lewis and Clarke TTB

I decided to do this one in my cute little clay teapot with my new tea tray and cup.

Boy, is my tummy sloshy now.

But that’s a good thing.

The first few infusions were a little minerally tasting, along with a touch floral, a touch green. Tasty.

Then it got even better. Sweet, floral, vegetal, no longer mineral. I was hoping for a creamy mouth feel, or buttery, but it never was really either of these.

It was just nice. Not overwhelming. Easy drinking.

I’m sure some of the flavor was stolen by the pot since it’s still really new, but that’s what happens with new clay. Someday, it will give back.

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87

I got a sample from TFT and was very suprise by the quality and the complexity in flavor of this nice blended tea.
I did 6 steeping around from 15 up to 1 minute increasing the steeping time at each steeping.
the first two steeping was very mild with a little smoky, nutty and a bit buttery creamy note in aroma that reminds Jin Xuan tea (but that is all in comparaison) especially when the leaves starts to open after the second steeping.
The third and fourth steeping get more interinting as it develops some sweet flowery aroma combines with a very light spinach and mountain fog. The after taste last long and it’s very interesting.
A combination of the sniff in the gaiwan, a sip and the feeling of the after taste gives you a very enthousiastic feeling.
Very good and balanced tea indeed

Flavors: Butter, Flowers, Nuts, Smoke, Spinach

Preparation
5 g 4 OZ / 130 ML

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100

So I just got this Oolong from a very nice gentleman who sent me a few. I instantly broke out the tea maker and danced around like I had a bag of weed in my hand, I was excited. At first I didn’t smell it in the bag, but I could already tell it was going to be good. I love how it can actually be resteeped for full benefit.

So out of the tea maker I notice it has a spinach smell to it, and a bit of a spinach taste, but do not let this deter you! There is a creamy buttery, floral orgasmic taste that flows down my throat, letting me know that life is good and tea is the key to happiness. I cannot express my gratitude towards the man who introduced this to me, let alone be able to part with such an amazing tea.

Flavors: Butter, Creamy, Floral, Spinach

Preparation
190 °F / 87 °C 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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75

Method: 1 tsp, 8 oz, 182 degrees, grandpa style

Dry Leaf Aroma: milky and buttery, with a hint of floral

Brewing Aroma: more floral

Flavor: Solid. It’s not my fave oolong, but I really have no complaints. The flavor is mild, as is the astringency. It has a dry finish, but nothing crazy. I would definitely drink this one again!

Preparation
185 °F / 85 °C 8 min or more 1 tsp 8 OZ / 236 ML

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73

Method: 1.5 tsp, 182 degrees, grandpa style

Dry Leaf Aroma: lightly floral with a hint of seaweed

Brewing Aroma: The seaweed is gone, and there’s a very quiet floral scent. I can also detect what smells like a buttered spinach.

Flavor: This tea has a very pleasant mouthfeel, soft and buttery, with minimal astringency. The buttery spinach comes through in the flavor, also. There are some indeterminate florals, but none of the fruits from the description. The tea doesn’t taste bitter, but I wouldn’t call it sweet either. I think mellow is a good word.

Preparation
185 °F / 85 °C 8 min or more 1 tsp 8 OZ / 236 ML

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70

Method: 1.5 tsp, 205 degrees, 3 minutes

Dry Leaf Aroma: powdered milk, popcorn topping, butter. Back in the day, my parents used to buy this powdered faux butter popcorn topping. You would pop your corn and sprinkle it on. That’s what these tea leaves smell like!

Brewing Aroma: Milky and sweet, with a hint of floral

Flavor: This isn’t as creamy as I expected, and the texture is thinner than I thought, but it’s still quite good. I’m not sure that milky oolongs are my thing, but I like trying them out. This was even better with some tea biscuits. They gave the whole endeavor a sort of milk and cookies feel.

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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82

Method: 1 heaping tsp, 182 degrees, grandpa style

Dry Leaf Aroma: Floral and Fruity. Sweet. Smelled a little like baking cookies.

Brewing Aroma: Vanilla and lightly citrus

Flavor: This had a very thick and buttery feel. It reminded me of a very light vegetable broth. This was a very hearty tea! I think it would be especially well-suited to cooler weather drinking.

Preparation
185 °F / 85 °C 8 min or more 1 tsp 8 OZ / 236 ML

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80

Method: 1 heaping tsp. @ 182 degrees, grandpa style

Dry Leaf Aroma: Floral and sweet, like honey

Brewing Aroma: Green and vegetal

Flavor: This has a lightly buttery taste, and a very slight bitterness. I can taste some of the floral from the aroma, and this also has a nutty finish in the first cup. The second cup was fascinating and had a light vegetable flavor. Then there were some fruity hints in the third cup, like grape. This tea was a chameleon!

Preparation
185 °F / 85 °C 8 min or more 1 tsp 8 OZ / 236 ML
TheTeaFairy

The reason love oolongs so much is because of their “chameleon” qualities :-)

Sarsonator

I think you’re right! I need to pay closer attention to that. I am really starting to appreciate oolongs, but as I try more, I find that many of the lightly oxidized oolongs taste similar. None have been exactly the same, though. I was a little disappointed at first, but I think I just need to be on the lookout for what makes each one unique!

TheTeaFairy

For me, their true colours really shine with gongfu brewing method. I mean, you still get a decent cup western style, but you miss so much on the way they evolve with short steeps.
Have you tried some aged roasted oolong? My favourite is 2003 Reserve Four Season from Butiki…a REAL chameleon that one, roasty with super sweet caramel notes, spectacular!

Sarsonator

I know. You’re totally right, but I am just way too lazy to brew that way most of the time. I do try to do at least one gong fu style brew with each tea at some point. By the time I get home from work, I am beat, so I really just want to curl up with a book and a cuppa. I know I am probably missing out on some subtleties, but I’ve also found some teas that are truly amazing, even when brewed lazy style :p

TheTeaFairy

I totally understand, short steeps require more prep and time. Lol, “lazy style” works for me too most of the time ;-) In fact, there are teas I even prefer that way. Laoshan Black for instance is one of them!

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77

This is a great every day drinker. Very nice leaves, lots of stems if you like that. I’m noticing that with the 2 or 3 teas I’ve tried so far from Tea from Taiwan.

The dry leaves have a kind of buttered popcorn smell to me with a little bit of a floral background.

I’m getting some sweet corn taste in the liquor, real nice pale yellow color. I get about 6 or 7 solid steeps Gaiwan style.

Nothing spectacular overall, but very solid all around and great deal for the price.

Flavors: Floral, Popcorn, Sweet

Preparation
195 °F / 90 °C 0 min, 30 sec 4 g 3 OZ / 100 ML

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68

The dry leaf aroma smells very much like powdered milk to me. Once brewing begins, I can smell the creamy aroma, and definite hints of jasmine.

The flavor is sweet, but a little too faint at first. I try longer steepings, and I can detect a very light buttery flavor. I was hoping for more milky flavor in the brewed tea, but it wasn’t there for me. I did enjoy the creamy texture!

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80

I purchased the Spring 2014 batch in a sample pack. The tea has a lovely flavor and has a creamy feel, but I didn’t get the milky flavor I was hoping for. To be fair, I did eat recently, so I am going to brew this again and see what I come up with. I liked this tea, but I am hoping a second try will give me the chance to pick out more aromas and flavors.

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80

I’ve had this sample for awhile.. at least a year? I’m trying to get through some of my older samples that I never got around to.
I found Wu Ling’s first steeping to be really great – sweet, light floral, buttery and a little melon flavor. With each further resteep, it got more and more spinach vegetal, ontop of the buttery flavor. I wish I had more for a cold steeped!

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100

I LOVE jin xuan! The milky creaminess, sweet buttery notes, and crisp finish make it feel like I’m drinking creamy yogurt.

After spending a few months bed-ridden after a really serious ankle injury and not being able to make tea to ease my deep depression, as soon as I was able to start making tea again I took full advantage! Tonight is the first time I’ve been able to sit down and do a gungfu session, and I reached for the sample I got from Tea from Taiwan of jin xuan to celebrate.

The sample was packaged in a single serve vacuum sealed package, enough for two gungfu sessions (I tend to use less leaf when doing oolongs this way because of the shape of my little glass gungfu pot. Too much leaf, while giving a more authentic steeping session, unfurls to block the sieve in the spout, and I can’t actually get any tea out! haha) or for one mug. the leaf is tightly curled and bright green with a lovely sweet cream scent as soon as I tore the packaging. the vacuum sealing was a smart move on the company’s part, and protected the leaf well during transit. There was minimal leaf “dust” at the bottom of the envelope.

I typically do 5 steeps in the following order:

30sec
30sec
1min
1min30sec
45sec

The liquor retained the thick creamy sweetness right through to the 5th steep, and I’m actually going to lay the leaves out to dry so I can use them some more in the morning. I’m really impressed, other milky oolongs I’ve tried have “dulled down” by the 3rd steep, but this one has some staying power. By steep 3 there was a bit of vegetal notes coming through, like sweet peas with fresh churned butter. Simply lovely!

I’m definitely enamored with this tea, and I’m glad I have enough left for a few more steepings. It’s definitely one to restock!

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98

Backlog:

I love me some Ali Shan! This is an excellent Ali Shan.

The first cup is light, with hints of butter but not a heavy, creamy mouthfeel just yet. Delicate, with notes of orchid and a honeyed sweetness.

Subsequent infusions offered a more milky/buttery texture. A really delightful Oolong … one of the best teas that I’ve had the opportunity to try from Tea from Taiwan.

Here’s my full-length review: http://sororiteasisters.com/2013/10/12/zhong-shu-hu-oolong-tea-from-tea-from-taiwan/

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drank GABA Tea by Tea from Taiwan
201 tasting notes

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