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“I did try cold brewing this and the result was excellent. That really brings out a lot of floral and slightly vegetal sweet elements in this tea. I think green oolongs are one of my favorite things...” Read full tasting note
“I begin this tasting without additives and the disclaimer that I normally add Splenda to my hot teas, although I almost never sweeten my iced teas. While hot, the best I can describe this is to...” Read full tasting note
“I recently received this tea as a free sample from Tea from Taiwan. So thanks for the opportunity to try it! I realized I forgot to do my exhale-inhale scenting of the leaves! I think I was so...” Read full tasting note
“It’s been a while since I have been in the right mood for an Oolong but I am craving something light and floral at the moment. A while ago I bought a sample of most of the Oolong’s from Tea from...” Read full tasting note
Winter 2009
Shi Zuo oolong tea (wu long tea) is grown in the Shi Zuo (Stone Table) area of Alishan (Mount Ali). At an altitude of 1300 meters, Shi Zuo has a cool, moist climate that is ideal for growing tea.
Shi Zuo oolong tea is hand picked and hand processed in the traditional manner of Taiwanese High Mountain oolongs. The processing results in ball-shaped tea pellets which consist of two or three leaves and a bud. These pellets open up during brewing to release the full flavor of the tea.
In order to experience the full potential of this tea, we recommend brewing it Gong Fu style. This method of brewing brings out the sweetness and complex undertones that mark this tea as one of the best that Taiwan has to offer.
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This one has a zingy gingery lemon zest quality, especially on the finish. The straw colored liquor has a touch of green to it. Aroma of sweet nectar, floral qualities, but decidedly graham-crackery sweet smelling. On the palate it has some astringency, not as smooth as the other samples…the acidity is also coming through much more…the green grassy notes as well, almost like sorrel. Also an almondy nutty note. Not quite what I’m looking for with a green oolong, but the acidity is fascinating. The differences between the samples is amazing.
Very florally and light. I tried steeping this at a lower temp than I usually do oolongs to see if it made a difference and because TFT is not very specific on their recommendations on temperatures or steeping times. I did the first two steeps at 190F and 75 seconds and then two minutes because the first steep was way too light for me. Astringent very buttery taste not altogether bad, but it just didn’t do “it” for me. Tried one last steep at 4 minutes, but was pretty unremarkable. Glad these are just samples.
