2003 Reserve Four Season Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Burnt Sugar, Caramel, Roasted, Brown Sugar, Creamy, Burnt, Char, Smoke, Toasted, Wood, Coffee, Mineral, Roasted nuts, Seaweed
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Tea Pet
Average preparation
185 °F / 85 °C 3 min, 0 sec 7 g 8 oz / 223 ml

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55 Tasting Notes View all

From Butiki Teas

Our aged oolong is sourced from the Dong Ding tea growing region of Nantou County in Taiwan and was harvested in the spring of 2003. The varietal is Si Ji Chuan also known as Four Season. Our aged oolong was crafted by blend master Chen Pei Wen and is re-roasted every 2-3 years to minimize moisture content. 2003 Reserve Four Season Oolong is a rich full-bodied silky tea. The charcoal-colored leaves of this smooth oolong produce notes of honey suckle, bark, and grass and has a natural sweetness with no astringency present. This tea is also low in caffeine.

Ingredients: Taiwanese Oolong Tea

Recommended Brew Time: 4 minutes
Recommended Amount: 1 1/2 teaspoons of tea for 8oz of water
Recommended Temperature: 180 F

For more information, please visit: http://www.butikiteas.com

About Butiki Teas View company

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55 Tasting Notes

78
38 tasting notes

I’ve never tried an aged oolong before. When I first opened the bag I was surprised at how dark the leaves are. They’re almost black. It had an unidentifiable smell. It didn’t smell particularly good or bad. I’m very sorry to say that I didnt enjoy this tea. I just didn’t care for the taste. I mean no disrespect to Butiki Teas. Maybe I don’t like aged oolongs? I think I’ll see if somebody that would appreciate this tea would be interested in a swap.

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100
85 tasting notes

Whilst I’ve really grown to love Green Oolongs, I’m still undecided about darker ones. Using a lovely little glass teapot that I got from the London Tea Club, I gave some of this a session a day or two ago. The smell of the dry leaves is pretty potent – smoky and roasty!

The first infusion was mild (after a rinse, I probably only infused it for ~10 seconds) – it was surprisingly tasty, too. Kinda like… when you melt sugar and it just starts to burn. Not when it gets all extreme and bitter, but at the point when it’s clearly starting to char a little. It was lovely and smooth to drink, though.

The next batch of infusions were much more potent – I stuck to short steepings, and I know that the amount of leaf I used was OK, but this was definitely a different beast to the green oolongs I love! It was just so intense and strongly flavoured! Not, of course, that this is a bad thing – it was really good! Just so different.

Over the course of the two days I used these leaves for, the intensity wore off, as did the kind of ‘burned’ flavour, and it just became a tasty, lighter cup of oolong. It grew a little sweeter, as well-infused leaves often do, but still retained plenty of flavour.

I don’t think I’ll score this just yet (for much the same reason I don’t score Puerhs) – I don’t really know enough about these teas and I’m not really used to drinking them. But I could definitely appreciate this one – I imagine trying it (and my other, roasted/aged oolongs) more will give me a better perspective :-)

Flavors: Burnt Sugar, Caramel, Roasted

Thomas Edward(Toad)

i love this one

Red Fennekin

Any recommendation on how you like best to brew it? :-)

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84
23 tasting notes

I was afraid my most recent order from Butiki was lost in the mail! This order contained the last remains of this tea, so when it arrived I had to try it immediately. This tea is very smooth yet toasty. Reading some other tasting notes by other users, they say it tastes too charcoal/smokey.. but I don’t feel the same way. I steeped this at the recommended 4 minutes (with 1.5tsp/4.5g of tea) and it turned out perfectly fine. The first thing I noticed after brewing a cup was the incredible smell… even after I’ve finished the cup I find myself wanting to go back and smell the roasty wet leaves! I’ve only had one cup of this, but my first impression is that it tastes like a roasted light butter. I was surprised when it was actually the buttery note that hit me first, followed by the main course of roasted/smoky oolong. There is also a hint of sweetness toward the end that seems to be more noticeable as the tea cools a bit. Great tea, a shame that there is no more of this tea available to order, but glad I was able to score the last bit of it =D

If anybody has tried this tea and can recommend other oolongs with similar taste-profiles, please let me know!

Preparation
185 °F / 85 °C 4 min, 0 sec 8 OZ / 236 ML
adagio breeze

I’m not super familiar with this tea’s flavor profile, but Taiwan Tea Crafts has a few aged oolongs. http://www.taiwanteacrafts.com/shop/product-category/tea/oolong-teas/aged-oolongs/

Zack S.

Thanks for the heads-up, I’ll be taking a look at these!

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70
510 tasting notes

Whoa. This tea is INTENSE. Dry, it smells a little smoky but mostly just earthy. I rinsed it briefly and it smelled like actual burning. I was a little dubious, I admit. The rinse water was like ashtray.

1st steep, 30 seconds: Hello smoke. I can taste almost nothing else. I enjoyed it and sipped until I realized it was so pungent I was bordering on a headache. Never fear though, I already realized what awesomeness could come of cooking with this stuff, and I put a container aside. 30 seconds was clearly too much for me.

2nd steep, 15s: Smoke, but also lots of other deep scents like wood and sweetness coming out. I think a candle needs to be made of this. But upon tasting it, decided it was still too smoky to drink a whole cup, so I added it to the container to make pasta with later.

3d steep, 15s: Ah yes, now I can taste more than just the smoke, though it is still present. It is a bit sweeter, and a lot woodier.

4th steep, 15s: Very similar to the last steep, but less smoke.

5th steep, 30s: I think it is safe to resume longer steeping times. Now this tastes like most oolongs would on first or second steeping. Also, shockingly, the leaves seem to have barely unfurled. Even if I only taste a few sips of every infusion, I am really determined to see how far I can stretch this.

6th steep, 30s: Also delicious, but sadly I am tapped. I steeped the rest for 5 minutes to make the remaining water to boil pasta in for pasta salad. I also cooked my mushrooms in the first steep and it was delicious. It added a meaty flavor that made it seem like I cooked them in beef stock. The leaves were still mostly unfurled and crunchy to the touch. Very impressive.

Overall, a bit too smoky for my taste. But, I do really enjoy the later steeps. Now I know I need to reserve the first few steeps as cooking liquid to make the most out of it, and drink the rest happily.

Preparation
190 °F / 87 °C 0 min, 15 sec 1 tsp 8 OZ / 236 ML

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70
647 tasting notes

Hm….not really sure how I feel about this one. First off, it’s the darkest oolong I have ever seen. It’s so dark. Like, pitch black.I guess it is aged, so it makes sense why it’s this dark. But for some reason It’s still surprising to me. xD Not used to it I guess.
The aroma reminds me kinda of charcoal, or something else that’s burnt.
The flavor is kinda the same.
It’s like a roasted oolong 2.0, since it’s way stronger than any other roasted oolong I’ve ever had. Not really been enjoying roasted oolongs lately, so this one isn’t my favorite at the moment.
But I can see myself drinking more of this kind of oolong once I’m off my floral oolong kick. For now…it’s just an interesting tea.
Think this is my first aged oolong…and I’m not really sure what to think. :S I’ll have to try it again I suppose.
But thanks to MzPriss for a generous sample of this tea! Happy to try it!

Flavors: Burnt, Char, Roasted

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95
84 tasting notes

What a sultry brew this is. Dark, smokey, woodsy maybe teak or mahogany, creme brulee crispiness, Brasil nut, hint of patchouli. All the thing one loves in roasted oolong. This is pretty imposing 10 year old, not for the faint of heart. That said I did have a quick sensation that it may be over roasted, but got over it after another sip. If you like big & bold this is for you.

Preparation
205 °F / 96 °C 0 min, 30 sec 3 tsp 5 OZ / 150 ML
Charles Thomas Draper

After my session was over I put the tea in a Mason jar and covered it. I let it steep overnight and into the fridge for many days. When I finally tasted it I have only one word to describe it, whiskey….

BigDaddy

Now you’re talking, maybe boil it down, make an extract for a new bitters. Use it in addition to Bourbon and sweet Vermouth and voila the “CTD Manhattan”

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73
1634 tasting notes

I snagged this one from the massive Lewis & Clark tea box! There are a few of those around. Dark little oolong bundles here! There was only a teaspoon of the sample left, so I was planning on not filling the mug all the way (should be 1 1/2 teaspoons for 8 ounces). It’s a little tough for my palatte to tell all of these roasted oolongs apart. Maybe I’m not there yet, maybe I never will be. The main flavor from these types of oolong is charcoal, making it not my favorite. With this one, I’m also getting autumn leaves, roasted marshmallow, the lightest sweet potato. It reminds me a bit of Formosa oolong, though I’m not sure how different the two oolongs are. It’s a lighter flavor, focusing on charcoal, but of course this is Butiki so there are some other elements there. It is interesting that my favorite green oolongs can be boiled, but roasted oolongs should be at 180 degrees. The second and third steeps were very similar to the first, but the second steep seemed to have stronger flavors. This one doesn’t change much between steeps. I’m happy I tried this tea but I think I’d like every other Butiki tea more than this one…if I don’t love the roasted oolong that Butiki carries, I think it’s enough to tell me they aren’t my thing. I’m planning a Butiki order soon!
Steep #1 // 1 tsp // 30 min after boiling // 4 min steep
Steep #2 // 30 min after boiling // 4 min
Steep #3 // 10 min after boiling // 4 min

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100
573 tasting notes

I haven’t posted a tasting note in a while even though I’ve been drinking tea everyday. I think it’s just because I’m going through a tea blah phase where even some of my usual favorites are just slightly off-putting. I find that when I go through these phases, I just need to find that one tea that puts me back on track and play it safe for a while. I think that this oolong may be the tea to do it. I’m loving the roasty, charcoal flavors tonight. Although, I do detect some astringency that I don’t remember encountering with this particular tea before. Odd. Hopefully that’s just a fluke.

In other tea news, I finally bought a Finum brewing basket because (drumroll), I’m starting a new job next week! I’m kind of scared, actually, for my first real, full time job out of grad school, but at least now I’m armed with new tea supplies to help me make it through the day!

Tealizzy

Congrats on the new job!

Fjellrev

Yay, congratulations! You well deserve one!

Jennkay

Thanks guys! :)

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78
570 tasting notes

I agree with the idea of burnt sugar notes and roasted notes to this tea. The roasted notes are foremost with this tea. They are somewhat too strong. I brewed this western style according to the directions. I will have to try it Gongfu style and see if they are mitigated. I still enjoyed the tea. It was still somewhat good.

I brewed this once in a 12 oz teapot with 3 tsp leaf and 175 degree water for 4 min.

Flavors: Burnt Sugar, Roasted

Preparation
175 °F / 79 °C 4 min, 0 sec 3 tsp 12 OZ / 354 ML

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90
156 tasting notes

My first aged tea. Wow. First steep was smokey, woody with a sweetness like burnt caramel. After that the smokiness got less and less and became more like roasty/toasty. I steeped up to 5 times western style the last for 8 minutes and the leaves were still not completely unfurled! I could tell I could’ve gotten more but I had to stop and I was not feeling well. A delicious intriguing tea

Flavors: Burnt Sugar, Caramel, Roasted, Smoke, Toasted, Wood

Preparation
185 °F / 85 °C 3 min, 0 sec 1 tsp 10 OZ / 295 ML
TheTeaFairy

My favourite aged oolong! Glad you enjoyed it :-)

Krystal

Me too! Looking forward to trying out the 1991 Da Ye aged oolong

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