Fancy Magnolia Blossoms Oolong

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Oolong Tea
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Edit tea info Last updated by Auggy
Average preparation
180 °F / 82 °C 1 min, 30 sec

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From Té Teas

Cultivated in China’s Fujian province, our Fancy Magnolia Blossoms is a gently scented, lightly oxidized tea that is prepared in the same fashion as jasmine tea. Fragrant magnolia flowers are infused with the oolong tea leaves multiple times to lightly scent and flavor the tightly twisted leaves. This is a light and gentle oolong tea. The nectar from this wonderfully unique flavor with its soothing and relaxing character is sure to delight you in every way.

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4 Tasting Notes

911 tasting notes

The Final Sipdown: Day 18
Decupboarding Total: 37

I tend to use cooler water to steep my green oolongs simply because it seems that those not-so-sturdy teas can be cooked with high temperature water. But sometimes, a greener oolong doesn’t really sparkle at that lower temperature and it takes something a bit warmer to really make it tasty. With that in mind, I decided to do my last cup of this at 195° instead of 175°.

So close and yet so far. The taste is clearer and there are some new notes to this that I haven’t tasted previously – almost a lemon spark to it – but the astringency is also heightened, even more than the new notes of flavor. As the tea cools a bit, the lemon sweeten and mellows into something that, when blended with the floral note, tastes almost muscadine-y. Which sounds good, but then the ick happens.

The astringency kicks in hard, making the back of the roof of my mouth feel sandpaper-ish as I begin each swallow. After I finish a swallow, that prickle slowly expands up my tongue, making the back and middle feel bumpy, dry and a little sticky. Then a sour taste shows up on the dry, sticky bits and I am reminded of morning breath. I have to swallow a few times to get enough saliva in my mouth to make the dry feeling go away and to keep the tissues inside my mouth from being glued together. And that’s when I get a faint taste of armpits or maybe raw onion.

So on the plus side: lemon and muscidine.
On the con side: astringency, morning breath, armpit and maybe raw onion.

I’m going to go with higher temperature water is not the way to brew this one.

195 °F / 90 °C 1 min, 0 sec

Eww on the con side!


So very eww! :)

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260 tasting notes

The Final Sipdown: Day 6.6

Funny that they should compare this to jasmine tea in the description, because that is exactly what this smells like. A the tail end of the scent, I get what I think might be magnolia, but I can really only identify it as something between rhododendron and artichoke because we’re not far south enough to get a lot of magnolias around here and I haven’t had much opportunity to acquaint myself with them.

Anyhow, this also smells like an oolong. Like Auggy [the giver of this tea] has mentioned, it also smells like it should be buttery. It isn’t.

In fact, it’s on the whole unremarkable, though it could be a decent starter tea for someone who’s never had an oolong. It’s lightly floral and a teensy vegetal with a wafer-thin buttery quality. I also understeeped this on accident, so that could be part of why I’m finding it rather bland, but it’s not something I’ll be seeking anytime soon. Not when I have so many good oolongs already shuffling for places in my life. It’s not a tea that has much going on in it, and so it’s not a tea I’ll be writing any more about.

Teas Downed: 18

170 °F / 76 °C 2 min, 0 sec

I also understeeped this on accident, so that could be part of why I’m finding it rather bland…
Nope, it’s just not all the impressive of a tea. Which is why I still have half a tin left. Perhaps it will get demolished during The Final Sipdown…
PS – Congrats on such a massive decupboarding day. Yay!

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