Taiwan Aged Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Burnt Sugar, Caramel, Loam, Orchid, Smoke, Burnt, Coffee
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Dr Jim
Average preparation
195 °F / 90 °C 1 min, 15 sec 1 g 4 oz / 118 ml

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3 Tasting Notes View all

  • “Holy mackerel this tea is delicious! It tastes like a blend between a 20yr aged Yancha (shui xian variety) and a Hong Shui...two teas that I am gaga about. The aroma of the dry leaves is pretty...” Read full tasting note
    90
    SoggyEnderman 322 tasting notes
  • “The leaves of this oolong are rolled and very dark brown. The smell is extremely roasty with an almost coffee-like quality to it. It brews up a sienna brown color. The sip starts our fairly...” Read full tasting note
    mj1851 259 tasting notes
  • “Burnt aroma is somewhat unpleasant but there are other, more pleasant aromas lurking in the background. The flavors are tar and leather with an unpleasant, bitter finish. I'm usually a sucker for...” Read full tasting note
    50
    Dr Jim 107 tasting notes

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3 Tasting Notes

90
322 tasting notes

Holy mackerel this tea is delicious! It tastes like a blend between a 20yr aged Yancha (shui xian variety) and a Hong Shui…two teas that I am gaga about. The aroma of the dry leaves is pretty faint, a bit of smoke and caramel with a hint of tobacco, the wet leaves come alive with the same aromas but stronger and a touch of distant orchids. The liquid is smoky, burnt sugar, tobacco, and a touch of loam.

The taste is pretty intense…loamy, caramelized sugar, tobacco, smoke…delicious! With each steep it gets sweeter and a touch floral…like the ghost of the possibly floral oolong it was before.

I really need to try more aged oolongs, they never let me down..

Flavors: Burnt Sugar, Caramel, Loam, Orchid, Smoke

Preparation
195 °F / 90 °C 0 min, 30 sec
KiwiDelight

This sounds so gooood.

donkeytiara

holy mackerel…. that made me smile…. now I’m wondering where the phrase originated from…. oh, and on the tea front, one day I’ll figure out a “bridge” tea between black/red and oolongs…. not quite yet though…

Amanda 'SoggyEnderman' Wilson

That is a good question! I love finding out where random phrases and such originate…to the googly machine for research! Hehe…

I had a 99% oxidized oolong that could be a good stepping stone, it has qualities of both red and oolong, but it is not smoked or aged.

bizbee1

last time I heard that term was when a dolphin leaped past us with one (mackerel) in its mouth. I thought that was the best use of the term!

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259 tasting notes

The leaves of this oolong are rolled and very dark brown. The smell is extremely roasty with an almost coffee-like quality to it. It brews up a sienna brown color. The sip starts our fairly innocuously, but finishes with a burnt taste. Not even a burnt sugar taste, just burnt. It leaves an aftertaste that reminds me of coffee. I’ll be honest, I dumped most of this. Definitely not for me.

Flavors: Burnt, Coffee

TheTeaFairy I love how aged oolongs transform with every steeps…They do have that coffee feel, don’t they?
mj

I thought so. Which is unfortunate for me because I can’t stand coffee. I can see a coffee lover really liking this tea though!

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50
107 tasting notes

Burnt aroma is somewhat unpleasant but there are other, more pleasant aromas lurking in the background. The flavors are tar and leather with an unpleasant, bitter finish. I’m usually a sucker for an interesting tea, and this tea is certainly interesting, but it’s just not for me.

Preparation
190 °F / 87 °C 2 min, 0 sec 1 g 4 OZ / 118 ML

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