nom nom nom nom. Good flavour and big leaves.
“nom nom nom nom. Good flavour and big leaves.” Read full tasting note
“Argh! I had a nice tasting notes written for this tea when Bob the computer decided to die on me. * swears * So I’ll try and reproduce what I remember from it. >:( This tea was...” Read full tasting note
“I hadn’t tried this in awhile, but glad I thought to pull it out of my cupboard. This is an amazing oolong, particularly for Fall. Somewhat vegetal on the palate, but then blooms into a sweet...” Read full tasting note
“Tasted very similar to Peet’s Ti-Kwan-Yin. I think I prefer this, though that might just be because it came in a fancy box in the mail. Nevertheless, definitely a delicious and calming cup,...” Read full tasting note
A masterfully crafted variation of a traditional Oolong, this tea has dark and light green twisted leaves that display distinct floral overtones. This tea’s aroma and delicate golden brew are sure to excite.
Company description not available.
Imperial GoldHarrisons & Crosfield Teas Inc.
Imperial Gold OrganicTea Trekker
Imperial Yunnan GoldImperial Tea Court
Gold OolongThe Pacific Place
Imperial Gold Bud Dian HongWhispering Pines Tea Company
Argh! I had a nice tasting notes written for this tea when Bob the computer decided to die on me. * swears * So I’ll try and reproduce what I remember from it. >:(
This tea was another of the samples that Mike from “It’s All About the Leaf” (http://www.itsallabouttheleaf.com/) gave me to review. I have to say that I feel a little spoiled with the size of the samples he’s giving me, there’s a good 30-40 g of tea in this pouch, for instance.
Dry it has a sweet, vegetal scent, and the leaves are rolled like most green oolongs – although fairly loosely in this case – and the leaves look to be a bit paler than what I normally see. The steeped tea reveals how “Imperial Gold” likely got its name – it’s a deep, warmly-golden liquid. It also has a rather delicate floral aroma that teases the nose rather than punches it.
This is quite a ‘green’ green oolong, with a vegetal flavour profile and, oddly enough, little of the sweetness that I’m used to tasting as an oolong cools off. The first steep, at 4 minutes, is a little weak – not too surprising as the leaves take time to unroll and open up. I’ve been told that the 2nd steep of a green oolong is usually the best, and what I’ve experienced so far with this type of tea seems to bear that out, more or less.
The 2nd steep, at 5 minutes, has a fuller flavour and a more substancial body. It has a flavour like cooked greens with a faintly spicy or peppery note that lingers on the tongue. By the third steep, at 6 minutes, I can tell that the tea is starting to lose its omph, as it has a thinner liquor and a sweet, green taste that’s more fresh than cooked – although there are some buttery notes on the end.
Not my favourite – I like my oolongs sweeter, though I think you can put that down to a matter of personal preference rather than lack of quality in this case.