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Recent Tasting Notes
MMMMMMM this tea! Apparently my love for golden tips is deep and meaningful. I STILL haven’t gotten around to doing a proper review of Golden Fleece (although the song for it played in my head immediately), possibly because I just can’t find words for it. But this one is delightful. It’s far too early in the morning for me to be awake and normally I would be pouty about being awake at this ridiculous time on a Saturday morning. Instead I’m purring and mmmmm-ing and happily indulging myself in the smooooth, caramely, buttery, malty deliciousness that is this tea. The song that came to me for this one surprises me just a little – because while Smokey Robinson is ALWAYS appropriate – I would have thought this tea would make me hear a baritone. But nope, I hear this:
I immediately heard “we’re gonna fly away, glad you’re goin’ my way…”
Flavors: Caramel, Malt, Sweet Potatoes
Oh man, I have such terrible spring fever. I can barely sit still, I just want to go frolicking in the flowers and dance in rain of pollen. This happens to me every year, unless I am sick, since I am not I get to revel in the beauties of spring-time. Also the excellent surprise of my new Yixing arriving much sooner than I was expecting. I still have not decided which tea to season it for, I need to stare at it to get a good feel for it.
Today’s Teavivre tea is one of Fujian’s famous Gong Fu black teas, specifically Superfine Tan Yang Gong Fu Black Tea is considered to be the best. Grown in the Tanyang Village in Fu’an, Fujian, this delightfully fuzzy gold tea was plucked in March of 2013. The aroma is very fruity, strong notes of juicy plums with a side of roasted peanuts and a faint malt at the finish. I really want to make sure everyone knows this tea is very fruity, almost surprisingly so! It does not smell at all like a flavored tea, but like someone placed a plate of sliced plums right next to the leaves.
Once the leaves have been rinsed and steeped for their quick bath (a whopping five seconds!) the aroma pf the wet leaves is more predominantly roasted peanuts and malt with a finish of stewed plums. They have gone from fresh plums to cooked and rich plums. I am perfectly ok with that. The poured off liquid is surprisingly floral, a blend of sweet roses and honeysuckle with strong plums and peanuts. Very delicious smelling, I admit that I cannot wait to taste it.
The first thing I notice is the smooth mouthfeel, very smooth and a tiny bit fuzzy from the tricomes on the leaves. The initial steep is very mild, almost a bit too mild for my liking (it was only a five second steep, I guess I am not that refined yet) there was plum sweetness and roasted peanuts, but they seemed delicate preludes to the future.
For the second steep the aroma of the liquid is less floral and more stewed plums. It is very rich and sweet. Hello sweetness! The taste is much bolder than the previous steep, the roasted peanut is more prominent in the middle which fades to a sweet aftertaste.
The third steep’s aroma is very sweet still, but with the floral notes no longer present and a strong roasted nut presence. It starts out with very sweet juicy stewed plums and roasted peanuts, this fades to a slightly peppery finish and has a fruity aftertaste that lingers for a while. The tea still has a very smooth mouthfeel.
For the fourth steep’s aroma is still of stewed plums and roasted peanuts, but there is a peppery note and I notice it is not as sweet as the previous steep’s aromas. The taste is just as sweet as before, but instead of being just stewed plums there is also a rich honey taste. This fades to malt and sweet potatoes and finishes with a peppery aftertaste. I really feel like the tea really shined this steeping.
The fifth steep, I really have nothing to add, it was almost identical in aroma and taste to the fourth steep. I savored every drop. I did notice the malt taste was a little weaker and the honey a little stronger, but the amount was minuscule.
And with the sixth steep I call it quits, the tea is fading and I am tea drunk. The aroma is fruity and sweet, blending stewed plums and bit of honey. The taste is pretty much the same as the aroma, plums and honey with a delicate peppery finish.
oh my poor cupboard. I tried to make it go on a diet and now it’s fighting back…. 125 was almost in my grasp…and this it was pulled away. So i’m giving up for April…but in May, i’ll be back with a vengenance lol for now, the sample sipdowns continue! this is neither, but it is one of my oldest teas and a delicious, delicious friday tea!
Thank you as always for the samples, Teavivre! I’m excited to try this one! The fragrance of the leaves are intoxicating but tough to describe – they smell like a Spring garden! A dozen types of flowers. Teavivre suggests 8 grams of leaves for 17 ounces of water at boiling with 1,2,3,4 minute steep times. (Not sure if I should have rinsed the leaves.) I used 1 1/3 or 1 1/2 teaspoons for a 10-11 ounce mug.
Steep #1 // 10 minutes after boiling // 2 min steep
The flavor is close to the fragrance – it doesn’t really have a distinctive oolong flavor that presents itself. To me, oolong is usually milk/butter, peach, floral, or grassy. This one seems to have hints of all of these things. I think I like it better when the oolong chooses to be one of those things, but this is tasty anyway. The flowers are first, tiny hint of peach, then there is a butteriness that lingers. One thing this cup isn’t is grassy. It does have a tanginess to the flavor I don’t like, but I’m sure it will get better with the second cup.
Steep #2 // 10 mins after boiling // 3 min steep
The flavor of this cup is very close to the first cup. There seems to be more butteriness but there is also more of the tanginess. I wish this tea were smoother, but it dries the mouth. There is another fruit flavor to this cup – I’m not sure what it is, but it isn’t exactly peach, maybe pineapple.
Steep #3 // just boiled // 3 min
Surprisingly, even with a hotter temp and time, the tanginess of the leaves is completely gone. That makes me think these leaves are just now getting even better than before, which means there are probably many more delicious cups possible with the same leaves. This cup is pure sweet orchids. By the third cup, this is the perfect oolong. I just wish there wasn’t as much tanginess to get there. (The rating on this one is lowered a bit because of that.) So maybe a rinse would have helped with the first cup.
Green oolongs are my home tea. From here I go out and explore other teas, but I always come back to green oolongs, my first and true love. :)
I love to floral green aroma. Just like spring! That luscious hydrating liquid. Better than water for thirst. :) This tea makes me happy. It is not remarkable, but it is excellent.
I decided to break open this sample of Da Hong Pao from Teavivre, and I’m so glad that I did! It has that nicely roasty taste that I love from dark oolongs. What surprised me was the thick, creamy mouthfeel that I got from this tea. It was perfect for this cloudy morning. I also resteeped a few times, and the flavors and texture are holding pretty strong! I’m really impressed by this tea, and will definitely savor the rest of what I have!
I found a nice new paradise today. Located downtown-ish is a lovely walled in garden with a conservatory and loads of beautiful flowers. The Kauffman Memorial Gardens is going to be my new haven when I am desperately seeking an environment that is more nature filled, hopefully come summer there will be the occasional mushroom peaking out from amid the flowers.
Speaking of flowers, today’s tea from Teavivre is one! Organic Dehydrated Camellia from the Lin’an Tea Garden in Zhejiang, is the dried flower of a member of the Camellia family, the same family that the beloved Camellia Sinensis comes from. I am not sure if this is the flower from the tea plant or one of the other Camellia variants, regardless, drinking tea (or tisane if you are fancy) made from flowers is one of my great passions. The aroma is a bit surprising, instead of smelling like flowers it smells like a blend of baking bread, cooked squash, and dried persimmons. It is really quite a fascinating aroma, very warm and almost autumnal in its quality.
The now quite soggy flowers are sweet and toasty, quite similar to actual toast with a hint of burnt marshmallow and a finish of cooked fruit. The liquid without the flowers smells exactly the same as the wet flowers, the aroma is very warm and welcoming. One of those times it feels like the aroma is reaching out and giving me a nice warm hug.
My first word of advice, don’t treat these like a normal herbal tea, in other words, boiling is a no go. I am sure that Teavivre has steeping instructions on the website, but for all my staring at it I just could not find it. I attempted boiling water and four minutes for my first attempt and, well, I won’t go into too much details about how it tasted. Long story short, it was not too pleasant. After browsing around the interwebs I discovered the best option is between 180-190 degrees for two minutes. That result was significantly better!
The taste is honey sweet, specifically it reminds me of the richness of clover honey and the sweetness of straw. If you have ever chewed on a piece of straw you know it has that distinctly warm sweetness, and this tea shares it. It fades to ripe persimmon fruit and the idea of flowers. A strange description, but it does not taste like flowers, it is very much so a sensation that is more aroma than taste, and very faint at that. The aftertaste is that of corn silk. A perfectly floral end to a floral day.
For blog and photos (including a link to photos of the gardens) : http://ramblingbutterflythoughts.blogspot.com/2014/04/teavivre-organic-dehydrated-camellia.html
This is my first sampling from the extremely generous sample package I received from Angel at Teavivre. If you’ve read enough of my tasting notes, you’ve probably picked up on the fact that I tend not to be a huge fan of Chinese blacks. I know they tend to be the favorites here on Steepster, but they just tend to be too heavy on the chocolate and the sweetness and things of that nature that most people love but I, perhaps weirdly, just don’t enjoy very much and lacking in the astringency that I, perhaps even more weirdly, really enjoy in black teas. All that said, I was prepared to pass this tea off as more of the same. I’m pleased to say I was wrong! The smooth, sweet, non-astringent qualities are all present, but it’s delightfully light on the chocolate. There’s a nice full flavor with a sort of fruity undertone, although I couldn’t tell you what kind of fruit—if pressed, I might hazard a guess that it’s some kind of stone fruit? Or maybe not. I can’t say I’m really getting the sweet potato mentioned in other notes. The individual notes aren’t incredibly distinctive, but they certainly come together to make a pleasant cup of tea. It strikes me as uncomplicated and easy to drink, in the best way possible.
I’m pretty confused by this tea so far. The first time around, I remember it was sweet, smooth, and a very nice green oolong in general. The second time, there was something damp-tasting about it. I’m getting that weird dampness again this time around. I know that’s not really a taste descriptor, but I really can’t think of how else to say it. I do have an unopened sample, so maybe a fresh start will help? So far, I’m just chasing after that first time, hoping it will come back around again.
A nice green oolong with a creamy and slightly floral flavour. I am not a huge fan of super grassy green oolongs so this is the perfect type for me. It’s the creamy that has me hooked on milk oolongs.
I brewed this “western style” and love it.
Also “mandatory” for any oolong tea to stay permanently in my cupboard, it must be able to be brewed an extended period of time in my Libre tea glass without getting bitter (if I brew this way it is usually at work and I use far less leave than normal because of the extended brew time). This certainly passes the test. Mmmm.
This is a great all around Pu-erh. If you are strictly a Pu-erh drinker i would not recommend this simply because the full sized cakes are better. That being said, if you like Pu-erh here and there i would say this is the one for you. They are individually wrapped so its very convenient to store, and you use one tuocha per pot. Overall it’s a very tasty tea with a classic ripe Pu-erh taste.
Flavors: Autumn Leaf Pile, Earth, Mushrooms
Thanks again Angel at Teavivre for this fabulous sample!
This tea is so lovely with gorgeous green leaves bursting open in my steeper.
Notes of floral, butter, honey, and green vegetables waft through the air and in mouth. This is luxurious and meant to really be savoured.
Resteep at 2 minutes.
Today was a Minecraft sorta day. I woke up not feeling the best (copious amounts of tea later and I feel a bit better) and decided to devote my time to the craft of the Mine. Ben and I devised some malicious traps and I set up a new farm, good times.
For today’s Teavivre tea, we are looking to Fujian, for a famous Fujian Red (or black) tea. Bailin Gongfu named after the region of Fujian it is grown and the fact that it is made with great skill. These specific leaves are from Mt. Taimu, harvested April 25th, 2013. The aroma is strong, blending roasted peanuts and sweet potatoes. It is not very sweet, but it is very rich, the leaves have body and depth. Sniffing them certainly will make you pay attention!
The wet leaves smell very similar to their dry counterparts, a nice blend of roasted peanuts and sweet ’taters (I am Southern, taters is what we eat, Precious) but with a faintly sweet cocoa finish. Key word is faint, the tea still very much so is not a sweet smelling tea. The liquid, on the other hand, is very sweet, blending stewed plums and sweet potatoes with a gentle touch of cocoa. Still very rich and quite tantalizing.
Rich is certainly the catchphrase with this tea, because upon first sip I was struck with richness. It has a boldness that I usually associate with Indian teas, but with all the subtleties and sweetness you expect from a Fujian Red. The taste starts with stewed plums and sweetness then fades into roasted peanuts and cocoa. There is a delightful finish of sweet potatoes that adds to the richness.
The aroma of the second steep is no longer just stewed plums, but rich dark cherries as well as a hint of sweet potato. The taste is very sweet, a mix of fruity and sweet potato (or maybe yams, not too sure I can tell the difference) with a bold finish of cocoa and roasted nuts. I really enjoy how it starts delicate and sweet and fades to a bold presence.
The third and final steep I have notes one starts off with the same stewed plum and dark cherry aroma, but instead of sweet potato there is cocoa. Holy Batman this tea is rich, this steep really brought out this tea’s true colors. It starts malty and rich with a strong flavor of roasted peanuts. For its next trick it fades to intense sweetness, it is a fruity sweetness that blooms in your mouth, flooding it with rich cooked stone fruit. There is a surprising floral finish that was hard to pin down, it is more the idea of flowers and not really the taste. Perhaps this tea dreamed of flowers. Something odd happened, I remember drinking more of this tea but there are no notes in my notebook. I am pretty sure this tea hypnotized me and made me a bit tea drunk.
I have to offer my sincere thanks to Angel at Teavivre for offering me this low risk opportunity to educate myself about puerh’s by sending me some wonderful samples.
Puerh have many attributes I should appreciate, a rich coffee like texture and in this case mouth feel, spice, long lasting leaves ( I tend to resteep), and interesting and evolving flavour profiles. I enjoy the cheap flavoured one I have on occasion, but I have been hesitant to experiment because I don’t know enough about them and I am afraid of fishy flavours ( this goes to a long standing dislike of fish since early childhood).
I am pleased to say that I need not of worried this tea is quite pleasant and reminds me of the spicy, leathery Yunnan’s I’ve got from a Polish company with the added tingle of a drawn espresso. I steeped this tea 15 times to this point and it still has a pleasant flavour. I found notes of leather, spice sandalwood, cocoa, tangy fruit settling into creamy papaya cream, coffee, charcoal, eucalyptus, earth, and vanilla. I quite enjoyed this tea and it has opened up in me an interest in exploring puerhs further. So thanks for the opportunity Angel!
Faint smokeyleathery note of some Yunnan’s mixed with a hint of hay.broken but tight packed leaves. 2 rinses, 5 second brew
Spicy, with a tangy fruity , note, hint of leather, settled ssmokey scent, like a town where wood smoke is the dominant fuel and has settled in the air, cocoa.
Taste rich and thick, herbaceous bitter note, hint of charcoal, over leather, hint of coffee, powdery spicy note, tingling on the tongue. Sensation of cocoa powder on tongue but not a strong cocoa taste., hint of sweet and tangy fruit..
Need a sieve because tea is very fine and broken leaves.
No astringency, smooth. feeling of cream on tongue. Reminds me of a sunny fall brisk day
5s. Sweeter, with fruitier tones of malt, stronger hint of cocoa, spice and leather, hint of aged straw, spicy fallen fall leaves.
Smooth powdered cocoa, spice and leather, coffee notes on tongue, earthy note with hints of sandalwood. Smooth, sweeter in scent than taste, but hint of creamy sweet fruit, almost papaya like.
7s. Slightly lighter peach tinged colour liquid dark but clear.
Scent similar to aabove.
Leather spice, hint of earth and eucalyptus, fruity slightly tart tone , espresso, slightly sweeter, tint of cocoa.
10s. Scent similar, colour similar to a strongly brewed full leaf Assam.
Hints of malt, eearth/seaweed, leather, spice euca!yptus, malt cocoa, slight hint of tartness and bubly sensation of espresso dissipating.
15s seaweed, tart currant, leather,malt, spice
Eucalyptus, leather, espresso sensation, hint of cocoa, touch of malt and ccurrant, spice.
20s. Malt, leather, spice,cocoa
Earth,spice,cocoa,leather, creamy fruit, touch of sweetness.
Cream,leather,spice, malt, cocoa, a bit of papaya. Espresso tones on tongue.
40s peach coloured same
Same as above but more fruit tinged cream and less espresso.
60s similar sscent with a stronger seaweed note.
Similar ttaste, bright eucalyptus note and slightly weaker.
120s. Peach tinged sepia.
Stronger malt and spicy leather.
Soft leather,spice, eucalyptus, cream, touch of oatmeal, finished by malt, tangy fruit, and a tingling sensation at front of mouth
180 s. Soft cream, leather fruit, spice, tingling.
240s. Sweet cream, leather, cocoa note papaya tinged with vanilla tingling dissipating.
300s. Sweet cream, fruit, malt, leather tingling
360. Cream sweet fruit leather tingling.
Let it be said, I have the best mom ever. Yesterday I found out that Enjoying Tea is having a sale on some of their Yixing pots, and I mean a massive sale. I really wanted the lovely Purple Clay Bamboo teapot (it has a similar theme to my current Oolong Yixing) but had absolutely zilch when it came to money. So she totally surprised me and bought it for me, of course the hard part will be deciding what to season it with while waiting for it to arrive. Roasted Oolong, Fujian Blacks, Sheng Pu Erh, Shou Pu Erh? So many decisions, any suggestions?
Today is another offering from Teavivre: Nonpareil Taiwan DaYuLing High Mountain Cha Wang Oolong Tea, and what a mouthful that name is! Let’s break it down, shall we? Nonpareil is French for without equal (or it is those amusing sprinkles used in baking, but that is another meaning) Da Yu Ling Mountain is mountainous region in Taiwan, and High Mountain refers to the impressive height the tea is grown at. A whopping 2,500 meters above sea level, the highest of the High Mountain teas, nestled in the cold clouds. I believe that Cha Wang means Tea King, and since I have seed Da Yu Ling Oolong referred to as the King of Teas, that makes sense. The aroma is, well, it is a Da Yu Ling, the aroma is spectacular. It is very rich, blending heady orchids and honeysuckle nectar with roasted chestnut and a hint of spinach. At the finish there is a slight sweet bread quality, specifically fresh yeasty bread drizzled with honey.
After I finally manage to pull my nose away from the dried leaves and give the tea its much desired bath time in the gaiwan, the aroma hits my face and I drift off into a happy place. Oolongs just have that affect on me, their aroma is hypnotic, especially High Mountain Oolongs. The wet leaves are sweet, blending honeysuckle nectar and orchids, with a hint of spinach and chestnuts. Very similar to the dry leaves but without the yeasty quality and mostly heady floral. The poured off liquid is very sweet, primarily the aroma of honeysuckle with a hint of orchid and mineral water.
Strap yourself in (if your desk chair has that function, mine sadly does not) because the Teavivre website recommended eight steeps with the gaiwan, and you can bet I put this tea through its leafy paces. Oh that velvety mouthfeel, it just fills up the mouth. The taste is faintly sweet and floral with a mild vegetal midtaste and a faint mineral aftertaste. The first steep is very much so a prelude of greatness to come.
The aroma of the next steep is very heady, mostly honeysuckle and orchid, with hints of vegetal and chestnut. The mouthfeel is more buttery than velvety this time around. The taste starts more vegetal and then pretty quickly fades to honeysuckle sweetness with a mineral aftertaste.
Round three, the aroma is much sweeter and with stronger notes of honeysuckle. As with the previous steep the mouthfeel is still quite buttery and smooth. Also in common with steep two it starts with vegetal (I would venture a blend of spinach) with chestnut notes and fades to honeysuckle sweetness that stays until the aftertaste.
The fourth steep’s aroma is very sweet, pretty much entirely honeysuckle nectar and a hint of orchids. The taste is sweet and creamy all the way through, fading from honeysuckle nectar to sugar cane juice with a finish of chestnut. This steep seems to be the most intense so far, it is quite incredible and worth savoring.
The fifth steep’s time to shine, the leaves have thoroughly unfurled and cause the lid of my gaiwan to rest on a nest of leaves, it is quite pretty. The aroma is pretty much identical to the previous steep. The taste is also very similar but with more of a cane sugar sweetness than floral sweetness. The finish has a hint of fresh plum juice that is just delicious. This one rivals the fourth steep for favorite
Steep number six’s aroma has a surprise for me, it is still very sweet and floral but instead of being mostly honeysuckle and orchid there is also a bit of gardenia, it is such a heady blend. The taste starts off sweet and floral and mostly stays that way until the end where mineral finishes it off. Even though the end is mineral the aftertaste is floral.
The seventh steep’s aroma is faintly floral and sweet, a ghost of its previous glory with orchid and gardenia. The taste starts off delicately sweet and floral and fades to mineral which stays for the aftertaste. The previous buttery mouthfeel is much subdued as well, it is still soft but not as smooth. The tea is certainly on its last legs.
Time for the finish, like any good symphony, it ends gracefully. In fact, I think I will compare this steeping experience to Beethoven’s Pastoral Symphony (first movement), because the colors of the music match the colors of the taste. Synesthesia is hard to explain sometimes. The aroma is faint, the whisper of flowers carried in on a breeze. The taste is gently sweet with just a hint of a smooth mouthfeel and a very delicate floral finish. I am not sure if I can say this Da Yu Ling is now my favorite Da Yu Ling, it is certainly a contender! Clearly I need a side by side battle between the two, but regardless the experience was heavenly and I certainly recommend giving it a try if you can!
I expected to spend the day doing my usual blend of crafting, minecrafting, blogging, and tea guzzling, but I was given a surprise! Ben decided to take me on an old fashion dinner and a movie (or matinee and dinner) date. We saw Captain America: The Winter Soldier, and of course I loved it. Don’t worry I won’t give any spoilers other than it was more intense than I was expecting, which I liked. Afterwards we went for customary post-Marvel movie Shawarma (certainly one of Tony Stark’s better ideas) to discuss the movie. Good times, good food, and now time for tea!
Today I am starting off another Teavivre week with Huang Shan Mao Feng from Mt Huang Shan in Anhui Province. The name of this tea translates to Yellow Mountain Fur Peak (or fur tip, peak shaped fur covered tea, there are various permutations) combining the name of the mountain it was plucked from and the shape of the leaves resembling little fuzzy mountain peaks. Huang Shan Mao Feng is one of China’s Ten Famous Teas, this particular batch was plucked April 4th, 2013, high (1,200-1,400 ft) on the mountain blanketed in clouds. The aroma is very strong, much stronger than I was expecting for such a delicate tea. A mix of strong vegetal (I would say green bean and a hint of spinach) and sesame seeds. There is a finish of yeasty bread and cherries. If I had to use one word to describe this tea it would be complex, the aroma is very much so that.
After a nice soaking (by soaking I mean rinse and 30s steep in my gaiwan, uncovered for those who care about those kinda things) the aroma of the wet leaves is still very vegetal, with notes of green bean and fresh vegetation being the strongest. There are also notes of sage and sesame with a very gentle finish of fruit. The liquid is faint yet intense, does that make sense? There are no overpowering notes, but the ones that are there are very clear and delightful. It is a blend of green beans, sesame, and fresh bread.
The first steeping is smooth, oh my is the mouthfeel smooth. I would even go so far as to say silky! It manages to fill the mouth completely, though not in a buttery way like oolong. The beginning of the taste is sweet, gently sweet like honeysuckle nectar and sesame seeds. It reminds me a of the aftertaste you get when eating sesame Halva but with a vegetal quality. After the initial sweetness it changes to green bean and lastly finishes with honey.
The aroma from the liquid is much sweeter and has a stronger vegetal quality. As with the first steep the mouthfeel is the first thing I noticed, just as smooth and silky as before, but with more of an oily quality, the mouthfeel reminds me very strongly of Long Jing. The taste is sweet and floral at first, and quite delicate. It evolves into strong sesame and green bean notes and finishes with the taste of cherry. The cherry taste lingers for quite a while.
For the third and final steeping I notice the aroma of the tea is much more subdued, but still quite sweet and vegetal. The mouthfeel remains very smooth and silky, truly it might be my favorite part about this tea. The taste, like the aroma, is more subdued, but there is still a strong sesame and green bean quality that fades to a mixture of floral and fruity sweetness. It is a nice finish to a wonderful tea. I really enjoyed this tea and can certainly see why it is one of China’s Famous Ten, it maintains the delicate aspects you expect from a Green tea while having a bold presence. Also, Ben, who historically is not a fan of green teas, really enjoyed trying it, I can think of no better praise than that!
Sipdown! Well, sort of. I think I still have some sealed bags somewhere. But this was a swap sample. An oldish one.
This was buttery and green tasting and milky and vegetal but not overly so.
I resteeped it once, which honestly is about as many times as I ever want to resteep…. Must drink all the teas!
Flavors: Butter, Grass
Let me just start by saying I love milky oolongs! I have had natural ones and those with added flavoring and I loved the flavored ones until I tasted the natural ones. Ha! This one has been on my wish list. I’ve actually thought about ordering the oolong sampler from Teavivre because I really liked the idea of trying a whole array of oolongs.
This is one of the samples Angel sent me. Thanks, Angel!! I was very excited to try this one! The recommended steeping temperature threw me off a bit, because they recommend 212 degrees, and I normally steep oolongs at a much cooler temperature…especially greener oolongs. I went ahead and steeped it at almost the recommended temperature (205 degrees) and it was great! I guess they know what they’re talking about!
They also have a huge range of steep times…3 to 8 minutes. I did 3 minutes, but plan on trying 8 next time! The leaves expand a lot when you steep them, going from small little rolled up balls to full leaves. Pretty awesome!
This milky oolong is probably my favorite. It’s sweet, but not unnaturally sweet. It has a creamy soft mouthfeel, is smooth to drink, and isn’t overly vegetal. I love it! Makes me think of the song from the Lego Movie: “Everything is Awesome!” :) I think the oolong sampler is in my future.