Wild Arbor Oriental Beauty Oolong

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Smoke
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by sherapop
Average preparation
190 °F / 87 °C 0 min, 30 sec 4 g 17 oz / 502 ml

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7 Tasting Notes View all

From Tea Setter

This tea has some delicious deep flavor highlighted by soft sweet notes of grilled stone fruit like peaches or nectarines. This tee is grown in the Wuliang Mountains of Yunnan Province, China from wild, large leaf tea trees.

http://www.teasetter.com/shop-tea/wild-arbor-oriental-beauty-oolong

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7 Tasting Notes

100
346 tasting notes

I’m almost completely certain Oriental Beauty is my favorite type of oolong. I’ve enjoyed every variant I’ve tried of it, thus far. And this is, by no small margin, my favorite. No, not just because it had the words “wild” and “arbor” in the title. (Although, that certainly helps.)

The taste is all tart, sweet, fruity, and some form of magic not known to us humans. I would say more…but that might be windbagging it a bit.

Like I did here: http://steepstories.com/2013/09/19/wild-arbor/

Preparation
190 °F / 87 °C 0 min, 30 sec

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94
81 tasting notes

Holy peaches Batman! This tea is super aromatic with heavy notes of peach and a touch of citrus. The sweet aftertaste lingers in the nicest way.

Preparation
200 °F / 93 °C 0 min, 30 sec

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89
90 tasting notes

The dry leaves of Wild Arbor Oriental Beauty Oolong come with a musty hazelnut smell, so it would seem that we’re steering away from the vegetals and the florals. There’s a touch of dried fruit in there as well, perhaps black cherry. This coalesces in the cup as some true fruitiness overlaid with cooked nuts–caramel apples at the peak of the holidays. Dare I call this a Thanksgiving tea? The aroma gets more and more savory as it sits; at least now we know where the turkey got to.

Luckily, the tea itself has no poultry notes. (Could you imagine the audaci-tea?) Rather, the first infusion brings in all those apples in full force, pummeling your mouth with that fructose flavor. The other main player here is… Full review here: http://snooteablog.com/2013/09/14/snooty-tea-review-tea-setter-round-2/

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90
5 tasting notes

This is a very aromatic tea. I recommend only 10 seconds for the first infusion, because it is a stronger tasting tea. It also has a beautiful color.

barnara

I agree that the color is really beautiful…can you feel relaxed just by looking at color? Or is it all the health benefits of Oolong that I have been reading about? Either way, it’s a comforting tea!

Sallysquilting

Color is important and is only the beginning of a relaxing experience…..gotta taste it too! :)
At least I have to…..love my teas! Enjoy!

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100
301 tasting notes

Fruity is right on the money with this one! I am absolutely terrible at describing the nuanced flavors, but this one screams fruit. There is a lot of natural sweetness and a bit of citrus. Big fan!

Preparation
190 °F / 87 °C 0 min, 15 sec

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85
1048 tasting notes

Oooh, a wild arbor oolong! Oriental beauty one too!

This oriental beauty is pretty delicate and complex – earthy, lightly roasty, citrus, cherry wood and peachy. The peachy flavor is like grilled peaches with a burnt caramel glaze.

Full review on my blog, The Oolong Owl http://oolongowl.com/wild-arbor-oriental-beauty-oolong/

Preparation
200 °F / 93 °C 0 min, 15 sec

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77
1101 tasting notes

At the other end of the oolong spectrum likes this near-black Wild Arbor Oriental Beauty from Tea Setter. The scent is very strong—almost fermented—and definitely earns the label wild. I brewed these potent black matte leaves at a lower temperature and for a shorter steep because I worried that the liquor might be overwhelming.

The brew ended up apricot-colored and tastes like a somewhat lighter version of some of the high-quality Taiwan blacks I’ve tried. I have to say that I would never have guessed that this was oolong, since it clashes with all of my previous oolong experiences.

However, I happen to like high-quality black teas, which this seems to me. Everyone else is talking about fruit. Hmmm… to me, this has a dark and smoky facet reminiscent of Russian Caravan (or a dilute brew of Lapsang Souchong…). I’ll definitely be exploring this tea further. In my second infusion, later today, I’ll use half the water and increase the temperature and steep time and see what transpires.

Flavors: Smoke

Preparation
170 °F / 76 °C 1 min, 30 sec 4 g 17 OZ / 502 ML
boychik

No peach? No chestnuts?

sherapop

I don’t know, boychik, maybe I underleafed? If I were to call this “fruity”, it would have to be stewed fruit. I did enjoy the flavor, and will try it again at some point.

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