The more I drink this tea, the more I enjoy it. really rich color and scent. Perfect for my morning tea of choice.
“I'm not sure why I felt like Oolong this morning. This is a nice nutty toasty tasting tea. This tea is smooth w/o any bitterness or astringency. I'm getting ready to leave on vacation tomorrow and...” Read full tasting note
“1 tsp for 4 oz --------------------------- Taste test of 2 Formosa Oolongs --------------------------- Adagio: Formosa Oolong #8 ($4.00/oz) A little thin and too astringent Harney &...” Read full tasting note
“This tea is fascinating. In the Harney book Michael talks about how this is a throwback tea, what Americans drank 20 or 30 years ago before we all had access to and knew about the innovative ever...” Read full tasting note
“I had two steeps of this tea yesterday too. It was an oolong day! This tea was definitely a dark oolong, with some roastiness, but ever so delicate. I was really surprised at how delicate it was,...” Read full tasting note
This is the style of brown oolong that generations of Americans loved. It was the toasty flavor that they enjoyed. Don’t worry about the stems, that is how the Taiwanese do this tea.
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This is the second time I’ve tried this tea. I used two teaspoons of tea in a large (3") tea ball and made it in a large (12oz+) mug. I really enjoyed this cup. The flavor was smooth and reminded me very much of the tea I used to get at the Chinese restaurants I visited as a child (before quickie joints became the norm). I was pleasantly surprised by this tea.
I re-steeped the leaves for 7 minutes and the second cup was a bit lighter than the first but no less flavorful. I’m not sure if I’m using the “correct” method for making oolong teas but at least I’m enjoying them.
My first loose oolong, but I know I’ve experienced this flavor before. As Susan said before, this is the Classic Chinese restaurant tea. Its sweet, with a light woodsy aftertaste. This isn’t a very sophisticated description, but I think this flavor is similar to a Raisin Bran cereal in smooth liquid form.
So far the formosa oolongs I’ve tried are notable for what they have in common — that sweet roasted floral-fruit taste — rather than their differences, which have been extremely slight. This is a good-quality tea, but no revelation. Like Upton’s formosa fine grade, the leaves are chopped (the other formosa oolongs had rolled leaves, but the taste hardly varied, so I’m unclear how they decide on the style or what effect it’s supposed to have) and good for multiple steepings. I was a bit surprised that H&S’s instructions for the tea were to use boiling water and steep it for 5 minutes, but I tried it and it was fine.