Tamu Organic Oolong Tea

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 Dinosara
Average preparation
185 °F / 85 °C 3 min, 0 sec

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2 Tasting Notes View all

  • “Sipdown, 229. Thanks to *Kasumi no Chajin* for a sample of this tea! Awww, African Pygmy Kingfisher (this tea's featured bird), you are adorable. A Kenyan oolong sounded really intriguing to...” Read full tasting note
    68
    dinosara 1915 tasting notes
  • “Really enjoyed this sample from *Kasumi no Chagin*, worth lingering over. This is neither a dark, oxidized oolong nor a fresh, green, floral oolong. It's silky smooth, soft and round and ......” Read full tasting note
    83
    Jude 95 tasting notes

From MAJANI

Oolong is a type of tea between green and black tea. Our Oolong tea has notes of sweet roundness and a touch of stone fruit brought out by partial oxidation. Oolong teas are commonly known as wulong or woolong and traditionally come from China. With better tea processing techniques and education Kenya has also been able to produce a remarkable oolong. Kenyan Oolong has been made from the finest buds. Kenyans often drink Oolong teas after a meal to help with digestion and relieve bloating. It is also believed to maintain a slim body shape.

Tamu Oolong Tea is partially oxidized, sweet roundness and a touch of stone fruit brought out by the partial oxidation.

About MAJANI View company

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2 Tasting Notes

68
1915 tasting notes

Sipdown, 229. Thanks to Kasumi no Chajin for a sample of this tea! Awww, African Pygmy Kingfisher (this tea’s featured bird), you are adorable.

A Kenyan oolong sounded really intriguing to me. Even though I typically am not big on dark oolongs, I wanted to try this one just to try it… you don’t see many Kenyan oolongs! Even as an oolong the leaf on this one was pretty small pieces. Steeped up it smells pretty interesting. There are some malty black-teaish notes there, but also a lightly fruity floral scent.

Aww, too bad that I apparently should have followed my gut upon seeing the CTC-ness of the leaf and steeped it a shorter time. These steeping parameters are for the company, but Kenyans seem to have a very different idea than me about what makes a tasty cup of tea. I can tell there are nice notes in there—stone fruit, nuttiness, sweetness—but they are mostly drowned out by the bitterness of oversteeping. Oh well, guess I should have trusted my tea instincts.

Preparation
185 °F / 85 °C 3 min, 0 sec
Kashyap

the best Kenya oolong I have had to date is from the Kangaita estate and it resembled a FOP/BOP cut…but it was quite good

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83
95 tasting notes

Really enjoyed this sample from Kasumi no Chagin, worth lingering over. This is neither a dark, oxidized oolong nor a fresh, green, floral oolong. It’s silky smooth, soft and round and … apricot. Apricot with a hint of assam from the nose through the long finish. The finish is slightly tannic on the second steep, though that may have been a little operator error oversteeping, not sure about that.

I am always seeking teas that inherently taste fruity (or chocolate/caramel/floral-y) without actually being flavored, and this is the most apricot I’ve tasted in that category. Smile-worthy tea sipping on this one!

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