This is a very tightly balled Oolong, somewhere between 25% and 50% oxidized. I’ve steeped this up a bunch of sessions, and had trouble getting serious flavor out of it. I used as much as 10g in 110 ml Gaiwan, more than I usually would for an oolong. For temperature I used 195 F – 200 F, also higher than usual. (I generally use lower temps than most people) To get any real flavor out of it, I had to steep it for at least 30 seconds, even up to 2 minutes.

The description from the producer says naturally sweet, fruity, creamy, full bodied. The body was medium-full bodied, so I’m with them on that one. I didn’t taste fruit or creamy-ness. On the early brews I detected some malt , although not a lot, also some floral flavors. Actually, there was never a lot of any flavor. The malt faded right away, and was replaced by an asparagus/spinach vegetal flavor. The floral notes stayed throughout. The tea also picked a peppery flavor on the second or third infusion, which stayed until the end. A really nice aspect of the tea was a sweetness that appeared about 20 seconds after I took a sip, and lingered for a few of minutes. There was medium amount of dryness, nothing too crazy. I liked the tea but it definitely wasn’t amazing.

This tea makes a decent pairing partner with cheese in general, but nothing spectacular. A cheese called Equinox (by Birchrun Hills Farm), similar to an Italian Asiago (young Asiago Presatto DOP), brings out the floral notes and balances the pepper. Aged Gouda was good, but neither had any transformation or effect on the other. I didn’t like it with a 3.5 yr aged Parmigiano Reggiano. I was ambivalent to a pairing with fresh goat cheese. In previous sessions I thought it went nicely with an old-world style farmhouse cheddar, but this time around I was more ambivalent. The exception being the cracks in the rind with mold/cheese-mite growth (sounds bad but is normal with this style cheese). The tea balanced the bitterness of the rind fissures, giving a flavor of fruit, walnut, and a little horseradish.

I coaxed more than 10 steeps out of it. And the tea smelled great throughout, sweet and floral!

195 °F / 90 °C 0 min, 45 sec 10 g 4 OZ / 110 ML

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The name says it all. I’ve been drinking loose leaf tea for about a decade and a half, and was in the cheese business for almost 2 decades.

I was spoiled with the cheese by always be surrounded by a wide variety to taste everyday. Now that I’m (mostly) out of the business, I’ve discovered that a daily tea habit is way easier on the wallet than a daily cheese habit for me, and I love both, so here I am to learn more about tea!

I’ve been drinking great blacks, and greens from my local shop for years now. A white and an Oolong on occasion. Mostly Chinese, but other countries as well.

But all these years I’d only had one 10 yr aged loose shu with regard to Pu-erh. I’d only had Ti Kwan Yin, Forever Spring, and the Chinese restaurant stuff with regard to Oolong.

I’d like to continue learning more in the green and black world, but I’m most excited to have joined Steepster to learn about the world of Pu-erh and Oolong, which I am terribly ignorant of.

I always forget what teas I’ve had before, so I think logging my teas will help with that. I also love pairing tea and cheese together, so you’ll see some long winded pairing entries mixed in as well ;)


Philadelphia, Pennsylvania, USA


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