The Mountain Tea co

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Recent Tasting Notes

Finally cracked this bad boy open today

My hopes were mixed as I know MT tea co has amazing dongfang meiren, award winning in fact, as well as other grades. That being said I am aware of the aging potential but have yet to see another cake of this nature so I was thinking is maybe more of a gimmick/way of turning lemons into lemonade (stale tea into a collector’s item). I purchased about a year ago and stored the cake in a big tin that is fairly airtight with approximately a LB of other various Dongfang meiren teas (the whiff once I opened it was intoxicating) in my cabinet of my kitchen which I am sure the temperature and humidity varies wildly.

All that being said not sure if I stored it with the best care but the tea was a bit of disappointment. The dry leaf still wasn’t sweet or much a smell at all. The first steeping was not like any other bai hao i’ve had before. It was the hallmark liquor color and the playful muscatel light tannic quality but no sweetness up front like usual and actually a rather strange menthol quality on the back end. I realize later that the cultivar might be red jade tai cha #18 due to the camphor flavors.

While not a bad tea, as I stated it reminded of red jade cultivar also from taiwan, I was hoping and expecting something completely different. I did end up prying a rather lot of fanning and dust rather than whole leaves so Im sure that was a factor. I will surely tinker with the brewing parameters/prying technique fairly soon so at the moment holding off on numerical rating.

Bottom line if you expecting something sweet look else where it reminded me of a cross between a darjeeling and tai cha #18 both of which I happen to like from time to time.

Flavors: Camphor, Menthol, Muscatel, White Grapes

200 °F / 93 °C 0 min, 30 sec 6 g 3 OZ / 100 ML

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Wow, this smells really sweet! The instant I poured water over it, it started smelling like candy, and the candy-scent didn’t stop wafting over at me from two feet away the whole time it was brewing. It’s also floral and lightly fruity… maybe lychee? (Not that I remember what lychee tastes outside of gummy candies anyway.)

I’ll do a second steep tomorrow. Hopefully.

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Large leaves of dark green and brown fill my Gongfu teapot on this beautiful afternoon. This High Elevation Green was a birthday gift from my husband (which was much earlier in the year). I’m currently sorting my tea cupboard to group similar teas together, at the moment my green tea binge has grouped my green teas together for today’s use with this being the first on my list.

The leaves have a mild seaweed like scent, perfumed though heavily mineral and green.

A 30 second steep reveals a light yellow tea that smells like mild flowers and grass. Flavour is floral with light perfume style flavour with some sweetness.

A further 30 second steep reveals a more mineral tasting green tea, albeit remaining light and floral. A little dryness in the after taste. Rather smooth and lightly buttery. Floral wise I liken it to sweet pea.

Another steep which was increased to one minute brings out the dryness. This is by far the lightest of the steeps, though the mild floral and light butter notes remain.

A very gentle green tea with light floral and buttery notes with some mineral green. Not a favourite but a solid light and pure tasting green tea, a nice palate cleanser.

Flavors: Butter, Flowers, Sweet, warm grass

170 °F / 76 °C 4 g 7 OZ / 200 ML

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This is an extremely dark, smooth, oolong that’s rather unlike what I think of when I think of an oolong; the malty notes are reminiscent of a good Assam accompanied by a thick honey taste that’s oh-so-delicious. This is a perfect after-dinner treat (try it with red bean cakes, it’s great).

Flavors: Caramel, Honey, Malt, Molasses

195 °F / 90 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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Rediscovering just how much I like Taiwanese oolong! For a while now I’ve been drinking mostly pu’er and Yunnan black, neglecting the first tea I fell in love with.

This is a very good one, still delicious despite not being very fresh. Mellow and juicy. Green-ness that reminds me of the amaryllis bulbs my grandma used to grow, balanced with notes of vanilla, cinnamon, and coconut with the bright tang of tamarind.

Flavors: Cinnamon, Coconut, Tangy, Vanilla

200 °F / 93 °C 0 min, 15 sec 5 g 5 OZ / 150 ML

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drank Black Pearl by The Mountain Tea co
430 tasting notes

This is a dark roast Sumatran grown oolong, with small tightly rolled nuggets of tea that seem to have been allowed to rest as there is no smoke or charcoal notes apparent.

After a rinse, the tea yields a maple coloured brew that maintained a fairly consistent flavour profile.

I used 1 TSP of leaves in 150 ml of 95°C water.

The first three steeps (35,30,25s). maintained a scent profile consisting of apples, and a sweet floral at times cocoa, malt and cinnamon were present.

The tea tasted of an empire like apple, sometimes with skin, cocoa, butter, malt, a floral note, and cinnamon. Often the darker more bitter notes would be most apparent when hot and then gave way to a more balanced tea full of fruit, floral and spice notes. In the last steep of this set an oatmeal note appeared.

I then did 2 steeps of 35 and 45s, that were fairly weak. Next time I would increase the steeping time by more than 10s at this point. The tea at this point had more oatmeal and malt, less cocoa and fading apple.

The last two steeps were 60s and 2 min. These steeps had tones of apple, oatmeal, malt, cocoa, cinnamon and a hint of honey.

Altogether an enjoyable oolong with good and distinct apple tones. Thanks Nicole, I’ve been wanting to try more of Mountain Tea’s dark Oolong’s.

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This is an oolong that may appeal to lovers of light flavoured Tieguanyin and those who like sweet lightly floral Oolong’s. It lacks that biting ting that I appreciate in floral green Oolong’s, but it does leave a warming tingling sensation in the mouth from its spice notes.

The dry leaves are small tight nuggets that range in colour from a medium sage green to spruce green.

I covered the bottom of my 150ml Gaiwan with leaf and started with about85°C water. I ended up getting 9 steeps out of this tea.

Earlier steeps of this tea had a green floral lilac scent mixed with honey, peach, cream and cinnamon. In later steeps a savoury vegetal note appeared and the floral spice slowly wained.

Flavour notes I found in this tea included: lilac, cream, peach,honey, cinnamon, mint,vanilla, mineral notes, artichoke, spinach and stevia.

The floral tone in this tea is not overpowering and the cinnamon tone is quite nice. It retains a good mix of sweet, vanilla, fruit cream tones and spice for the majority of it steeps, and maintained a creamy body into the last steep. I prefer a brighter and sharper green oolong but this is quite pleasant and cleansing.


You are so good describing the tea in your tasting notes. All I ever say for oolong is it’s buttery and tasty. lol

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T&C TTB Tea # 23 Backlog May 30

Light-medium liquor with a light flavour. Mild apple taste, slightly earthy.

That’s all I got for you. Basically I considered this “straight black tea # 547389” and put it back in the box, because it didn’t really stand out at all.

Sorry for the spam of TTB reviews, I’m done for now!!

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Buoyed by Dexter’s glowing review of this tea, I finally drank this tea last night.

It has quite a lovely rich, warm flavour. The first steep tasted a little like Chinese grocery store oolong in the orange tin if perhaps a little less nutty but subsequent steeps were much rounder, and richer in flavour with good roasted charred notes, balanced with caramel, cinnamon, stewed black cherries and apricots, cocoa, fall leaves, vanilla cream, and mineral notes. The first steep does have that odd mauvish colour that Dexter noted. Pretty tasty if you like dark roast teas.

The dry leaf is like the picture appearing very dark brown to black. They are heavily charred. The tea was well packaged as the nuggets remain solid and tightly wrapped in shape as I think the level of roasting may make them prone to crumbling.

I steeped the tea 9 times at @95°C after a rinse (40, 35,40,50,70,90,150s, 4min, 6 min), 1.5 TSP in 170ml Taiwan.

The broth was a eddish grey tinged brown for first steep, more red tinged golden brown for others.

40s. Scent Charcoal tinged roasted grain note, caramel, sweet dried apricot mixed with cherry and plum, hint of fall leaves spice note

Taste Toasted grains up front opening to brown sugar caramel note, hints of fruit and leaves layered in bbetween, bitter cocoa mixes with sweet sugar in the aftertaste. black cherry like fruit note becomes stronger as it cools and charcoal moves to the background.

35s scent roasted note, caramel over cherry with cinnamon, cocoa, fall leaves.

Taste Roasted note blended with much stronger cocoa note and fall leaves, over caramel, stewed black cherry and cinnamon.

40s scent. fruit, spice and caramel, moving to the front combined with the cocoa, roasted note moving into background

Taste Caramel, cocoa, with roasted notes over stewed cherries and cinnamon, leaf note gone.

50s. Taste Roasted note caramel cocoa, fruit heading more to dried apricot.

70s taste . Roasted grain, cocoa, caramel, joint of warm fruit with cinnamon. Black liquorice tone in aftertaste.

90s. Taste same as above with a little vanilla cream and the caramel notes are mellowing, but the tea is quite sweet, with a hint of roasted ash note, less fruit, and more cream, cocoa and mineral notes

150 taste sweet notes fading, roasted grain notes, cream, and mineral notes, with fading caramel and cocoa.

5min taste cream, cocoa,roasted,notes,vanilla, caramel., mineral note.

6min taste continuing to fade but still flavourful.

The spent leaves are charred in such away that even though they have unwound the blades remain mostly wound and are curly not flat leaves are dark chocolate brown.

A really nice warm tasting tea!

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I’m really in love with this tea. If you weren’t told it was an oolong, you would never guess. It kind of reminds me of a Yunnan Gold/Red.

If you brew hotter and longer, you get more spice. But I brewed about 185 in gaiwan, short steeps. Then I slowly increased time and temp with every 4 or 5 steeps.

The liquor is just gorgeous, especially once the leaves open up. The scent of the wet leaves is just intoxicating. Get a lot of prune, malt, honey, and hint of spice, like a cinnamon.

Flavor is great, really rich and luxurious. There’s a sweetness to it, but little kick of spice as well. It peaked for me about steep 4 or 5 in 100ml gaiwan. But I still got about 12 solid steeps from it. After the 5th or so, it becomes more one note, sometimes more honey, sometimes more spice.

Just a great tea. Real high quality leaves. Very happy, and great price. I’ve paid a lot more for much less.

Flavors: Cinnamon, Dried Fruit, Honey, Malt

185 °F / 85 °C 0 min, 30 sec 4 g 3 OZ / 100 ML

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(Wow, it’s been a while?)

I finally got around to trying this one yesterday, and of course I forgot to log it properly, but it was nice. Kinda like a black tea, but oolongier. I should try more of these.


welcome back!


Hello! :)


Aww, thanks. :)

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Trying this for the first time, sample stolen from the TTB a while back. No tasting note today because school is absolutely killing me at the moment. But if I don’t write this down I’ll probably forget I tried it. >.

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Tea #35 from Considering a new TTB
Dark oolongs aren’t normally among my favorites, but this tea caught me by surprise. Instead of being deep and roasted, it was rather lightly flavored and reminded me somewhat of apples and honey, with only a subtle roasted flavor noticeable in the background. It’s such an interesting tea, I’m glad I decided to be a bit of a glutton and make a whole pot of it. What I don’t finish off tonight, I’ll be able to drink iced tomorrow. This seems like it would make an excellent iced tea.

This tea will not be continuing on, I finished off the last of it.

200 °F / 93 °C 3 min, 0 sec 1 tsp 6 OZ / 177 ML

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Upped the gram to water 7g/12oz and time (4 mins) which finally resulted in the taste and energy(weirdly enough because it seems to have zero bitterness) I was looking for. More of the flavor came through and I finally tasted the herbaceous brininess I smelled in the dry leaves. The more I drink this tea the more I like it.

180 °F / 82 °C 4 min, 0 sec 7 g 12 OZ / 354 ML

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Smells like pasta sauce…. the herbs in a red sauce that is and literally every time I smelll it I crave pasta and starch. Back to to the tea though it’s a very light flavor (never goes bitter boiling water for 20+ mins still smooth) it travels well since it can not be over brewed and seems to possess very little caffeine (not bitter at all nor does it give me an energizing “buzz”). So depending on what you are looking for in a green tea not bad.

Overall all it was an impulse buy, it being cheap and I have never tried taiwanese green tea before but I wasn’t that blown away I will try gongfu since it is actually a green heart cultivar so maybe I can get some body out of it if I use boiling water and high leaf to water ratio but until I get anything striking it will just be my buffer tea to drink in between stronger teas.

180 °F / 82 °C 3 min, 0 sec 5 g 8 OZ / 236 ML

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Dry leaf
I am sick but I smelled a very strong food aroma that was familiar. It reminded me of the mixed herbs in a pasta sauce with a slight hint of briny seafood broth at the end.

Reminder I have a cold
Very light green similar to sencha color but lighter with a touch of yellow.
Taste was very light as well but 0 astringency (even after throwing boiling water on it) very refreshing tasted similar to a cold brewed sencha but even lighter more floral and more briny.

Will come back to this one when I am not sick and have taste buds.

Flavors: Asparagus, Fish Broth, Seaweed

180 °F / 82 °C 2 min, 0 sec 6 g 10 OZ / 300 ML

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Tea #31 from Considering a new TTB
This is another company that I’ve been meaning to place an order with, Dr Jim introduced me to them in another TTB I was a part of last year and I fell in love with several of their teas. This is one I haven’t had a chance to try yet and ended up being exactly what I was looking for this morning. I’ve been craving something sweet and this has a sweetness to it that tastes almost like peaches. I may consider ordering some of this in the future, I really enjoyed it.

195 °F / 90 °C 1 min, 45 sec 1 tsp 8 OZ / 236 ML

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This is a real “cover-all-the-bases” black/dark oolong, being slightly fruity, malty, sweet, floral, as well as roasted. A great choice for those who like a bit of everything, but not for those who look for prominent flavours.

First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.

Second infusion – 3 g. per 6 oz. water, 90 deg., 3:00 min.

Third infusion – 3 g. per 6 oz. water, 90 deg., 5:00 min.

Fourth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.

195 °F / 90 °C 2 min, 0 sec 3 tsp 6 OZ / 177 ML

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This was the first oolong I bought online. I got it because it was on sale for $7. i was surprised about the quality of this light and refreshing oolong. It smells like sweet corn and has crisp feeling that reminds me of that feeling when I bite into a fresh white peach.

Flavors: Corn Husk, Flowers, Honeydew, Peach, Tannin

195 °F / 90 °C 1 min, 0 sec

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This was my first roasted oolong. The dry leaves smell like hay and are wrapped very tightly. The first 2 – 3 steeps are very fragrant with notes of barley, raw almonds, and raw honey. The following steeps reveal more of the roasted notes and complex flavors, which gradually decreases with each steep, yet still leaving a sweet aftertaste. i use a yixing teapot, but I imagine it tasting different with a gaiwan. This was so reasonably priced that I’m considering to buy another pack.

Flavors: Chestnut, Cinnamon, Honey, Hops, Roasted Barley, Tannin

195 °F / 90 °C 1 min, 0 sec

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