Tea type
Oolong Tea
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Edit tea info Last updated by Terri HarpLady
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2 Tasting Notes View all

  • “I'd like to thank *KS* for sending me a sample of this one to try out. I've wanted to try several of the teas from Life in Teacup for awhile now. I love Roasty Wuyi oolongs! Opening the package,...” Read full tasting note
    Terri HarpLady 3051 tasting notes
  • “I don't have a picture or a seller description for this one. The dry leaves a big and dark. They turn black after steeping. While steeping the roasty aroma pours out of the press. This appears...” Read full tasting note
    ks6 1386 tasting notes

From Life In Teacup

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2 Tasting Notes

3051 tasting notes

I’d like to thank KS for sending me a sample of this one to try out. I’ve wanted to try several of the teas from Life in Teacup for awhile now. I love Roasty Wuyi oolongs! Opening the package, the smell of the dry leaf is yummy fruity & sweet, like dried apricots have been simmered down to a rich compote. The dry leaf is a rich mahogany color, long twisted strands. Poured into a hot dry yixing, the aroma quadrupled & became thick & tangy. A quick rinse, which I drank (how could I not?) yielded a hint of what was to come. Let the steeping begin!
5G + 4oz yixing (rinse) 10sec/20/30/40/50/60/2min/3min/4min/5min…

10 sec – This is a sweet infusion of hazelnut butter & gently tart apricot. With each steeping new layers were added: creme brulee, a sprinkle of cinnamon. Steep number 4 took on a shiny smooth quality, like obsidian. Then the tanginess faded briefly, replaced by a creamy pudding. Then the tanginess returned, so that my mouth felt as if I’d been eating tart berries. The last steepings were like a sweet nectar, a gentle sweet artesian spring, flowing into a rock fountain, with faint notes of peach, hazelnut, & cinnamon.
…sigh…

K S

Wow, can I borrow your taste buds?

Starfevre

Your ability to identify flavours leaves me in awe.

Terri HarpLady

All I can say is it works better some days than others. In the dead of winter, when I’m not having any allergies, & I have time to just relax, I can taste all kinds of things. I’ve always been hypersensitive to tastes, smells, sounds, textures, etc. Otherwise, we can probably attribute at least part of it to my heavy use of hallucinogens in my youth ;)

Starfevre

I’m hypersensitive to tastes but I’m shit at actually identifying them. :(

Starfevre

Possibly my youth needed more hallucinogens. I had none except the nyquil that one time I had a fever of 103.

Terri HarpLady

I often notice tastes that seem familiar, but I can’t quite place them.

Amariel

Sounds yummy!

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1386 tasting notes

I don’t have a picture or a seller description for this one.

The dry leaves a big and dark. They turn black after steeping. While steeping the roasty aroma pours out of the press. This appears to be a medium-heavy roasted Wuyi oolong. The taste is not what I expected.

Sure it has the heavy dark roasted flavor but it also has a prickly fruity/floral thing going on that is somewhere between mango and geranium.

Next I added sweetener to see how it would react. It did not cover or bring out any flavors. What it did was warm the flavors so the melded together. The roasty notes a less dominant early in the sip and explode later. The fruity/floral is now more developed into something resembling tieguanyin.

If you like the darker oolongs this was an interesting one.

Terri HarpLady

I have been contemplating an order from Life in Teacup for quite some time.

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