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Formosa Mingjian Osmanthus Flower Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Jillian
Average preparation
195 °F / 90 °C 1 min, 0 sec

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  • “90ºC seems like a hot steeping temp for a green oolong, but the short length of time seems to keep the leaves from getting scalded, I suppose. It's a tea more suited to a gong fu style brewing, I...” Read full tasting note
    79
    JillDragon 1527 tasting notes

From auraTeas

(Formosa Gui Hua Oolong)

Origin: Mingjian, Nantou,Taiwan 名間.南投.台灣
Style: light fermented, non roasted oolong
Aroma: smooth sweet Osmanthus aroma
Loose leaf style: Half ball Dongding oolong style
Loose leaf color: Brownish dark green with Osmanthus flower
Wet leaf style: Dark green center with brown red edge
Tea color: Golden green

Formosa Guihua Oolong is based on Dongding Oolong blends with Sweet Osmanthus flowers. The actual process of blending is roasting. Tea masters add hand-picked Sweet Osmanthus flowers in to tea leaves and roast together. After roasting, Sweet Osmanthus aroma is fully extracted into tea leaves, the tea leaves are separated from the flowers, only some tiny flowers remaining in the tea leaves. The separated flowers are sent to make lower graded Guihua Oolong; this is why the top grading Guihua Oolong always come with fewer flowers in the tea leaves.

Our Formosa Guihua Oolong releases charming floral aroma with the delicate taste of Oolong, is one of the popular floral Oolong, and also a beauty drink in Chinese tea culture for centuries.

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1 Tasting Note

79
1527 tasting notes

90ºC seems like a hot steeping temp for a green oolong, but the short length of time seems to keep the leaves from getting scalded, I suppose. It’s a tea more suited to a gong fu style brewing, I think, and maybe one of these days I’ll get the proper utensils to give that a try, but not today unfortunately.

The first steep at one minute brewed up a nice gold colour and had a lovely lilac scent. The flavour was floral and sweet with a slight fruity note. I think I can pick out the osmanthus, but it’s quite subtle and mixed well with the natural floral notes of the dong ding base.

The second steeping at 45 seconds was lighter and more floral and the third steep at 35 seconds took on more of a vegetal tone with an slight peach-like aftertaste. Each time the tea never lost its smoothness and refined character. Overall it’s an interesting-tasting, good quality oolong, but if you take away the osmanthus notes what’s left isn’t anything really unique.

Preparation
195 °F / 90 °C 1 min, 0 sec
Indigobloom

sounds like a recipe for burnt fingers! lol

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