Searching for an oolong
When I was 16 I visited China which is where I got my first taste of oolong. I remember drinking a darker oolong there that made me fall in love with tea. I remember the flavor had a hint of peach to it, but it was not a flavored tea.. Does anyone have any idea what type of oolong it could have been? I drank it at a tea house type thing and I believe in a restaurant or two. I’ve been trying to identify it for years. I remember the leaves being a darker brown and I think they were long and slender. Anyone ever tasted a darker oolong with a hint of peach?
Sounds like it’s probably one of the strip-style oolongs from Wuyi or Feng Huang. Did it have any roasted quality? Your description of “darker” might suggest that it was some variety of Wuyi oolong, but honestly there are a good number of teas that could fit this description. The peach note suggests it could also be something like Mi Lan Xiang (Honey Orchid Fragrance) Phoenix Mountain oolong.
I’d suggest searching around for Wuyi oolong and/or Phoenix Mountain oolong, and seeing if you can find something with an appearance and description matching what you remember. It might take some trial and error in ordering samples or small quantities to find just the one you remember though. Best of luck in your search!
Thanks for the suggestions! I will definitely search around for some online and try them out.
it sounds like Fenghuang, phoenix oolong from Guangdong province (canton), you can find the same tea with different arome (natural aroma), a very nice tea.
Sounds like wuyi da hong pao or formosa bai hao if you need help finding some good ones let me know
I have some formosa bai hao and I don’t think that was it. I need to try the wuyi though. Thanks everyone for your help! I ordered some phoenix mountain oolong. I’m very excited about it :) If that isn’t it I will move on to some wuyi varieties.
Charcoal roasted tieguanyin with a traditional amount of oxidation probably tends to be the “peachiest” in my experience. Did you see the leaves before or after the tea was brewed? The older style of tieguanyin is less tightly balled than modern ones tend to be (kind of curled strips), but will unfurl when brewed anyway. Dancong is another possibility — I usually get more lychee type flavors, but some can be a bit peachy.
In any event, you’re probably looking for something with a moderate to high degree of oxidation, and some degree of roasting, though not necessarily super high-fire.
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