beauté académique

Tea type
Oolong Tea
Ingredients
Not available
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by quest
Average preparation
Boiling 0 min, 45 sec

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2 Tasting Notes View all

  • “Nice fruity taste during the first infusions then a more grainy/malty when reaching the 4th and 6th infusions. Strong after taste. Brewed in a 13cl teapot, quick rinse 10'', then 35'', 30'', 40'',...” Read full tasting note
    91
    kaitenkenbu 95 tasting notes
  • “Gong Fu Cha Style I used: Beauté Académique by Maison des 3 Thes, Taiwan oolong, 5.5gr in Yixing 7oz teapot; water Sant'Anna sorgente Rebruant 95°. 0 – foot’s water 1 - 45'' The color shines...” Read full tasting note
    91
    quest 5 tasting notes

From Maison des 3 Thes

Une liqueur ronde et équilibrée dominée par des saveurs de miel de sombre et de notes céréalières.

Terroir : Taiwan

Parfum de la liqueur : les saveurs de miel sombre, tel le miel de châtaigner, dominent. Apparaissent également des notes céréalières légèrement toastées, le tout agrémenté d’une touche florale évoquant les pollens sombres. Cette liqueur ronde et équilibrée offre une mâche affirmée.

Remarque : la feuille est cueillie à pleine maturité, lorsqu’elle est gorgée d’huiles essentielles.

Production annuelle : environ 800 kg

About Maison des 3 Thes View company

Company description not available.

2 Tasting Notes

91
95 tasting notes

Nice fruity taste during the first infusions then a more grainy/malty when reaching the 4th and 6th infusions. Strong after taste.
Brewed in a 13cl teapot, quick rinse 10’’, then 35’’, 30’’, 40’’, 50’’, 60’’, 1’30. Doesn’t last very long though.

Preparation
Boiling 0 min, 30 sec

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91
5 tasting notes

Gong Fu Cha Style I used:
Beauté Académique by Maison des 3 Thes, Taiwan oolong, 5.5gr in Yixing 7oz teapot; water Sant’Anna sorgente Rebruant 95°.

0 – foot’s water
1 – 45’’
The color shines between amber and topaz. The hot noise takes memories of desert with tiny fresh touch of lavender. Follow more vegetable sensation of toasting and dry wood, always together with a spice herbs like a dry rosemary. Again yellow peony, undergrowth, cooked tomato. At the end all remember me something like a “grandmother’s drawer”.
In mouth stats serious, austere: begins angular, but quickly the soft invades the mouth. Progression taste develops on this theme as something angular submerged by a soft cushion and shake itself to come to the surface. The persistent is long and played on brown/yellow tones, comes back undergrowth, dry herbs, nuts, toasts and dry flowers. Distant peeps some brief hints of ripe summer.

2 – 45’’
Appears tinged with a topaz color with orange highlights. It smells of autumn, pine resin, puffs of dried lavender, undergrowth and woody tones; shows the almond between the nuts and everything is wrapped in a bouquet of flowers which still dominates the yellow peony. The mouth opens with a patina of softness that sticks to the palate. Then emerge sharp and woody feelings. The finish is dominated by feelings of tannic: green wood, green dried nuts that became licorice root any seconds after deglutition.

3 – 1’ 20’’
Topaz with increasingly determined orange reflections. Absolutely floral noise, with hints of yellow peony, almond flower, thistle; all is mixed with more mature and slightly bittering notes of chestnut honey.
Tasting proves round and balanced. The soft and hard notes invading the mouth wrapped tightly to one another. At the end of this triumphant march in the mouth is an explosion and a blaze of aromas that seem to never want to end.

I do again:
4 – 2’ 30’’
5 – 3’ 45’’
6 – 5’

and found still pleasure in this tea.

Preparation
205 °F / 96 °C 0 min, 45 sec

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