Organic Arya Topaz Darjeeling Oolong

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Oolong Tea
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Edit tea info Last updated by Roughage
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185 °F / 85 °C 2 min, 45 sec

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From Canton Tea Co

Only a select few tea estates in Darjeeling are qualified to produce oolong tea: altitudes of over 3000ft above sea level are required, along with a specified average growing temperature. The organically certified Arya Estate is one of only a handful of qualified estates producing this exclusive tea that is typically full bodied with distinctive notes of chocolate and a rare taste of muscatel grape.

This is a classic example of a second flush Darjeeling oolong: deep, amber liquor with a rich aroma of chocolate and a fruity taste with a lingering sweetness and just the right amount of astringency. A great tea to accompany a slice of fruit cake in the afternoon.

About Canton Tea Co View company

Canton Tea Co is a London-based tea company trading in high grade, whole leaf Chinese tea. We have exclusive access to some of the best jasmine, white, green, oolong, black and authentic puerh teas available. In our first year, we scooped Six Golds at the 2009 Guild of Fine Food Great Taste Awards. Our Jasmine Pearls won the top three star gold award, endorsing it as the best available in the UK.

5 Tasting Notes

673 tasting notes

Thank you Roughage for this Remarkable Sample Tea

An Oolong from India! Yes! This is one from only a handful of Estates allowed to grow Oolongs and it’s an organic tea grown at 3000ft.
(I always think that’s not too high since I live at 5000ft., but it depends on how steep the incline!).

I tried to brew a cup this morning but failed. The method with my Finum basket and mug was too weak. I decided to try again later.

This time, I decided to use 6oz (200ml) water at 185F (85C) in my Gaiwan
and steep for 1-2 minutes. I let the 1tsp of leaves swirl to infuse the water with more flavor.
The wet leaves smelled lightly vegital but sweet and the liquor was clear yellow gold.

The taste was juicy sweet with a muscat flavor and dry bite on the tip of the tongue. As the tea cooled the dryness moved to the underbelly of my tongue which instead of feeling wierd created a body to the tea like a tea confection was in my mouth melting slowly. Pretty interesting first steep.
As the Oolong cooled, it became buttery on my lips which I rubbed together like lip balm…it felt good.

The second pour was a little sour. I was informed by Roughage that this was gently sweet and sour. Right he was. It isn’t unpleasant, and very short in intensity up front. Then there’s a dryness that flecks up to the roof of the mouth and dies. So odd. Like you just experienced a defective roman candle. Pop, Whiz,…Fizzle.
I could detect the fig, muscat and plum skin that gives the sour edge to this Oolong but no chocolate like the notes on the tea discribe. No chocolate at all. Interesting tea. It was becoming increasingly sour.

I’m not the biggest sour fan unless it’s sweet and sour. I had to add sweetening to please myself. A scant amount. Ha! The pucker power was still there! It lingered as the tea cooled and became pretty strong!

Warning, not to let this tea cool down all the way! Wheeee! Tart!

This is unlike any Oolong I’ve ever tasted. It looks like a Darjeeling dry but it’s an Oolong. From India. One that a collector would want to try.

Thanks Roughage, this was a fun one!


I find usually, that as a tea cools, sour becomes more sour, tartness intensifies. The flavors seem to intensify-sometimes to much as you say in this review.


sounds like it could be an interesting cold brew iced tea


Scott…you bet! The fact that hot this has a sweet and sour plum muscat is nice enough though.


You did give this a rather high score, which surprised me because it just seemed way too tart. :||


Well…hot this is very unique, interesting, different and has a oolong but not oolong character and full mouthfeel that warrants the high score. Only later it gets tricky. which keeps you awake too. So in all an interesting tasting.

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234 tasting notes

8g / 400ml glaspot.
Two infusions.
1: 3m @ 85
2: 4m @ 75
Compared to earlier brewings using a Zini-clay yixingpot this tea is somewhat more complex with more aroma.
Still it feels like its lacking the oomph of a proper oolong.
First infusion has that powerful flavour of fruit, perhaps some citrus?
But the flavour didn´t protrude enough. I feel that perhaps 10g would do the trick.

The overall flavour is still very much like an ordinary first flush, only the leaves are less broken and longer.
The second infusion was slightly bitter lacking almost all the fruitiness of the first. Taste slightly of wet leaf.

Arya teas are of very high quality but this oolong needs some work.

185 °F / 85 °C 3 min, 0 sec

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110 tasting notes

my very first Indian Oolong! I had a few darjeeling tea’s before but usually the regular black first or second flush tea’s, this on the other hand sounds special…

The leaf are big and look like a heavy roast chinese oolong perhaps a bit like a big red robe. But taste wise its different offcourse, i’m tasting a fruity fresh oolong with the same hints off muscatel a good first flush black tea has. Its sappy, but the sweet and sour note’s from the discription are not coming true on my tastebuds… perhaps its a personal thing i don’t know but i’m really enjoying this.

Gonna try a second cup in a few moments with a bit longer steep but for now this tea gets a descent score!

oh i forgot to mention i brewed this for 2min with 85°c water.

185 °F / 85 °C 2 min, 0 sec

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