Organic Wu Yi Oolong Tea

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Jason
Average preparation
190 °F / 87 °C 1 min, 45 sec

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From Arbor Teas

The mist-shrouded cliffs of the Wuyi Mountains, in the Fujian province of southeastern China, have nurtured exquisite teas for thousands of years and are the birthplace of oolong tea. The open, dark brown leaves of our organic Wuyi Oolong yield a light amber infusion with a smooth, light body and little astringency. The tea exhibits aromas of mushrooms, dry fall leaves and sweet earthiness, with a very pronounced roasted quality. The roasted dimension of this tea translates strongly into the cup, as do many of its aromatic qualities. Organic Wuyi Oolong is great with any meal and makes superb iced tea.

Sustainability is a cornerstone of Arbor Teas’ business philosophy. In addition to offering an exclusively organic selection of teas, they recently became the first tea company to offer their whole catalog in 100% backyard compostable packaging. They’ve also carbon-offset the entire supply chain of their products, from origin to the customer, making Arbor Teas the greenest option for Earth-conscious tea drinkers, and one of few tea companies recognized by Green America.

About Arbor Teas View company

We’re tea enthusiasts with a lot of passion. Passion for top quality tea, the environment, fair trade, and our community. We started Arbor Teas in Ann Arbor, Michigan, intent on creating a tea company as passionate as we are. Our passion is reflected in every aspect of Arbor Teas. You’ll certainly notice it in the exceptional collection of teas we offer - one of the largest catalogs of USDA certified organic teas around, nearly three-quarters of which are Fair Trade Certified®.

2 Tasting Notes

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105 tasting notes

I made this tea a few days back using 1 tsp of tea and slightly cooler water with pretty poor (gross) results.

I decided to try it again today and made it using about twice as much tea and near-boiling water, and the tea it made was better (drinkable), but not especially good.

Dry Leaves: The leaves twisted and deep brown in color. They have very nice, bold aroma of clove and charcoal.

Brewing: I first did a quick rinse steep, which released a powerful smell of clove and tobacco. I let the leaves sit for about a minute, but not much expansion occurred. In fact, they didn’t really open up until the second steep. The wet leaves vary from black to a deep military green and have a nice fruity scent. The tea brews a mellow orange color.

1st steep: The first steep has STRONG, musty tobacco and charcoal flavors with fall spice and a slight pluminess in the background.

2nd steep: The second steep was noticeably grassier and considerably more pleasant than the first steep. The charcoal and tobacco flavors had died down, and there were slight cantaloupe and cocoa notes.

3rd+4th: The third and fourth steeps were mellower and by far the most enjoyable. The predominant flavors were of clove and grass, and were slightly chocolaty with a lemon sweetness. I tried making a fifth steep, but it came out weak and tasteless.

Overall this was meh. I feel like my tasting note makes it sound a little better than it actually was.

Reminds me of: Clove cigarettes, dirty cars, my uncle Mike

Preparation
200 °F / 93 °C 0 min, 30 sec

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63 tasting notes

I think I just dislike oolongs… :(

Preparation
180 °F / 82 °C 3 min, 0 sec

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