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Bai Ye Phoenix Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Not available
Sold in
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Thomas Smith
Average preparation
190 °F / 87 °C 2 min, 0 sec

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11 Tasting Notes View all

  • “This is another tea I received for my birthday, and it's absolutely delicious! Delicately floral with a hint of malty/chocolate flavor. A bit more understated than the green oolong with a spicy...” Read full tasting note
    96
    hammaryn 148 tasting notes
  • “Refreshed for an 8th-10th infusion. Still has a great mix of aromas that continue to shift around. Smell of a warm willow-covered sandbar on a riverbend. Redwood rich spices... clove, cinnamon, and...” Read full tasting note
    95
    ThomasSmith 93 tasting notes
  • “Delicious smooth flavor. Best prepared with short steep times (10-30 seconds) and water before boiling temperature. It's usually good for about 3 brewings of full flavor but you can sometimes get...” Read full tasting note
    100
    bankuei 1 tasting notes

From Imperial Tea Court

Bai Ye is famed for its intense florals, and once you taste it you’ll be astonished that this extraordinary oolong from Guangdong Province’s legendary Feng Huang Shan (Phoenix Mountain) is produced without any additional scenting. The “flowers” are all in the leaf itself, a powerful reminder of tea’s heritage in the camellia family. Unlike floral green oolongs, Bai Ye is dark roasted, adding more complexity. Anyone who appreciates floral oolongs must try this remarkable tea!

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11 Tasting Notes

96
148 tasting notes

This is another tea I received for my birthday, and it’s absolutely delicious! Delicately floral with a hint of malty/chocolate flavor. A bit more understated than the green oolong with a spicy undertone.

Preparation
195 °F / 90 °C 3 min, 0 sec
Bonnie

Happy Birthday!!!

Claire

Thank you! :) It was September 8th, and I got 3 really amazing teas. :)

Terri HarpLady

Playing Happy Birthday for you on my Harp, better late than never!

Claire

Thank you Terri!

Lesli

This sounds terrific. Chocolate.. in an oolong?! What’s more perfect?

Nik

Happy belated, Claire. =)

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95
93 tasting notes

Refreshed for an 8th-10th infusion.
Still has a great mix of aromas that continue to shift around. Smell of a warm willow-covered sandbar on a riverbend. Redwood rich spices… clove, cinnamon, and bits of roasted ginger and tannin. Earthenware fresh from a kiln. Bouquet of flowers. I’m getting definitive Cymbidium Orchid aroma. Astringency plays off mild acidity nicely – crisp and mouthwatering in the back lower corners of the mouth sort of near where my tonsils once were. Makes my breath sweet like fresh toasted seeded crackerbread. Bit of black plum pit juicy tang in aftertaste.

Preparation
190 °F / 87 °C 0 min, 30 sec

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100
1 tasting notes

Delicious smooth flavor. Best prepared with short steep times (10-30 seconds) and water before boiling temperature. It’s usually good for about 3 brewings of full flavor but you can sometimes get as many as 5 out of it.

Preparation
0 min, 30 sec

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