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This is the last of the teas Teavivre sent for tasting. I still have a few unfinished samples here and there, though, so it’s not completely over.

However, I don’t feel as if I have much to say about this tea as I have about the others. To me, this tastes exactly like their other slightly roasty oolong, Taiwan Monkey Picked (Ma Liu Mie) Tie Guan Yin. I’m not entirely sure what ginseng tastes like, as most things I’ve had with it as an ingredient have also had overpowering ginger. I associate the two, unfortunately.

What I’m trying to say is that I can’t tell the difference between this and the other oolong I received. Am I the only one?

Preparation
Boiling 2 min, 0 sec
Mercuryhime

The ginseng is very subtle, I think. I did sort of oversteep mine when I had it so that oolong flavor was doubtlessly dominating. I could get a bit of ginseng flavor in the back of my throat though. It’s that lightly bitter cooling sensation. The Chinese are very fond of cooling bitterness.

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Mercuryhime

The ginseng is very subtle, I think. I did sort of oversteep mine when I had it so that oolong flavor was doubtlessly dominating. I could get a bit of ginseng flavor in the back of my throat though. It’s that lightly bitter cooling sensation. The Chinese are very fond of cooling bitterness.

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Quiet, strange, and in love with the world of tea. 20-something and living just outside of Atlanta. Cat lover, EBM/synthpop/industrial geek, balcony gardener, and collector of fossils. On the hunt for the perfect tea in each of my favorite categories.

I prefer black teas, but I’m trying to broaden my horizons. My favorites tend to be yunnan tips, earl grey, chai, and pretty much any black tea from Fujian, China. My favorite add-ons are plum, cinnamon, coconut, apple, raspberry, bergamot, lychee, osmanthus, cucumber, sage, lavender, vanilla, and caramel.

I’m shy about green tea, curious about white, and learning to love oolong. I hate rooibos and anything with orchid, fennel, or jasmine.

I’m currently growing my own tea. I have a 3-year-old potted Camellia sinensis, and I plan on picking a tiny bit of new growth this spring for my first try at drying my own leaves.

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