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Recent Tasting Notes
Writing a review as I ride to a funeral. Yesterday I drank this tea and it was wonderful…. But thoughts: my family kind of deemed me to be the family member who is going to hell when I started dying my hair and getting piercings so I’m not close to them. These family events are awkward because I disagree with them on so much. Religion is a touchy subject because they are going to say so and so is looking down on us from heaven now… Ugh, I’ll leave that idea alone though.
Anyways. Moving in two days and the place was flooded. Now I get to find out how I’ll switch everything over to the other unit they offered instead. What a fun day, and I had no idea the funeral was today until two hours ago. Stressed x100
So this tea smells wonderful like a dark chocolate that’s dusted with cocoa. The brew comes out much lighter than expected. The nutty notes from the dong ding are so faded and taken over by the disaapering roast that has turned into a charcoal chocolate with some burnt sugar. When a roast is done right and the tea is stored correctly you get an almost dry caramel taste because the sweetness from the tea can shine over the harsh roast but it is faded due to the leaf losing its vibrancy. This is a wonderful tea and can easily hit a top 10 for aged oolong because of its unexpected notes that pop. I didn’t even brew this carefully either which means it can be even better :)
I brewed 4 grams of this tea in my Hungni teapot (also from stephane). Each brew yielded a consistent and full flavored liquor. This tea is packed with notes of white flower, tropical fruits (mangosteen), and cane sugar. There is a nice subtlety of unroasted almonds and a vegetal umami (glutamic acid) that reminds me of tomatoes. The tea goes down the throat smoothly and brings a pleasant salivary affect to the mouth. there is a slight cooling in the throat as well as a strong and long lasting hui gan.
This is a very high quality low land oolong at an amazing price point. It’s fresh and strong flavors more than one year after being produced are a testament to the producers skill and the base materials quality.
I have to say this tea has a nice taste :) tastes like oats. also when I smell it, it smells like fancy soap. when I smell the brewed leaves it smells like that too. this tea is ok to me however I had better oolong tea
thanks to paola for this tea :)
this tea has a honey taste that is very strong. although it smells musty when dry the rest is strong honey taste, smell (drink and leaves) and aroma. so I’ve had better but I do thank Paola for this tea its good but not as good as other teas
when I smell the dry leaves, I smell flowers and jasmine.
when I smell the wet leaves, it smells like flowers and jasmine too :D
when I smell the brewed tea, I smell a strong lovely jasmine smell.
when I taste the brewed tea, it taste just wonderful! nice jasmine taste.
thankyou paola for this lovely tea.
Flavors: Flowers, Jasmine, Sweet
This tea is a treasure in the cup and on the tongue. The velvety burnt caramel color brings a warmth to this cold fall day. The smell is a sweet, floral roast of reminiscent of Sun Moon Lake or Bai Hao with a hint of pear. The first infusion is light in body but rich in complex flavors. the first not is a warm honey flavor followed by a bright nuttiness and finishing with a crisp roasted apple pie smoothness.
This really has become one of my favorite teas in my collection. Sweet and roasty taste. An aroma of toasted chestnuts and the texture of light cream. Lots of infusion potential. I’m not sure if the tea is getting better (certainly possible as rolled oolongs tend to do this) or if my taste is just aligning with it more.
Also maybe worth noting that I’m pretty sure the pinyin for this tea would be ‘hong shui’ (紅水), meaning ‘red water’. Taiwan uses many different romanization systems, though, so who’s to say what’s correct?
This was harvested from Feng Huang mountain in November.
Dry leaves have the aroma of licorice candy and smoked ham. The smoky sweetness fills the mouth similar to the aroma of a good Tung Ting, but without the flowers. A caramel aftertaste lingers. A creamy texture flows over the subsequent infusions, mingling with a slight dryness that remains on the tongue, although not unpleasantly so.