This is really lovely! It has a very mild taste. Quietly pleasant, with a little sweetness.
“This is really lovely! It has a very mild taste. Quietly pleasant, with a little sweetness. ” Read full tasting note
“My second order from Butiki has arrived! And I am beyond excited to dig into everything. I started off today with this oolong. I prepared it according to the instructions with the rinse and all. In...” Read full tasting note
“steepster need to stop eating my notes. i KNOW i've had this before. grrrrrrr. anyway, i picked this one today as 1 of my two puerh choices for the day...until of course i realise that this is...” Read full tasting note
“WHOA! Thanks for the sample *Stacy* This tea tastes like a chocolate donut dusted in powdered sugar! I had no idea an oxidized aged oolong could be this good! The scent of the liquor is amazingly...” Read full tasting note
Our 1994 Aged Bai Hao originates from a family that has been in the tea growing business for 3 generations in Taiwan. Harvested in the summer of 1994, this aged oolong is heavily oxidized (approximately 70-75%) and utilizes the Chin Xin oolong varietal. Roasted cocoa bean notes dominate this full-bodied tea followed by sweet honey notes. Powdered sugar and woody notes are also present. This tea is almost dessert-like, resembling baker’s chocolate with honey drizzled on top. We highly recommend gongfu brewing for best results.
Ingredients: Taiwanese Oolong Tea
Recommended Brew Time: 4 minutes
Recommended Amount: 2 teaspoons of tea for 8oz of water
Recommended Temperature: 185 F
For more information, please visit: www.butikiteas.com.
Company description not available.
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My second order from Butiki has arrived! And I am beyond excited to dig into everything. I started off today with this oolong. I prepared it according to the instructions with the rinse and all. In my opinion, the hot tea tasted sweet and a bit like raisins. It reminded me a lot of the 1991 Da Ye Aged Oolong from Butiki. I only got more chocolate-y notes as the tea was cooling down. These tastes seem to diverge from the majority opinion based on a quick browsing through others’ tasting notes on this tea. I may try this one in a makeshift gong fu style next time to see if this changes. Oh, and I also resteeped it about three times Western style before it started to lose too much flavor. Perhaps I will even do more of a side by side comparison with the 1991 oolong. I’m loving my adventuring into aged oolongs so far!
steepster need to stop eating my notes. i KNOW i’ve had this before. grrrrrrr. anyway, i picked this one today as 1 of my two puerh choices for the day…until of course i realise that this is an oolong LOL.
Oh well, i’ll find time to have another lol
This tea is delicious. it’s chocolate, sugar sweetness and it’s ALLL MINE. this..this is an oolong that is not an oolong. love it. will need to get more.
WHOA! Thanks for the sample Stacy
This tea tastes like a chocolate donut dusted in powdered sugar! I had no idea an oxidized aged oolong could be this good! The scent of the liquor is amazingly strong cocoa. This is going on my shopping list :)
I was a gawky awkward 13 year old when this tea was picked. How special!
big thanks to Stacy from Butiki Teas for including this sample in my prize. I definitely see why everyone on here loves your company – it’s great.
grandpa brewed this, no rinse. this was quite nice. very winey, big juicy body with stonefruits in the aroma and taste. I liked the sourness of this tea, it was pleasant.
an interesting tea that should appeal to drinkers of wine and certain coffees (such as natural processed ethiopians). not sure if I would buy this again but I did thoroughly enjoy this one.
Flavors: Earth, Fruity, Red Wine
This is a very nice oolong. Thank you so much, Stacy, for sending me this sample. (I read afterward that this is normally not available as a sample, so QUADRUPLE THANKS!!)
I did mine western style, but I imagine this would have been even more amazing gongfu style.
It started with very rich roasty notes, like deep dark chocolate. mmmm. The sip somehow left that darkness behind, ending almost a touch sweet, almost sweet, kind of like when you’re making caramel and the phone rings so you get pulled away at just the wrong moment, and it gets too dark, but somehow you managed to save it before it was black but it’s still almost there, too dark for what you wanted to use it for, but still good for something.
It lingers. It envelops. It made me yearn for another sip. And another, until I was almost gulping it down. I really enjoyed this.
the resteep didn’t taste quite as dark chocolaty, instead being more roasty toasty, but the not quite sweet was still there.