Formosa Fancy Oolong Ming Xiang (620)

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 Jim Marks
Average preparation
195 °F / 90 °C 3 min, 15 sec

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4 Tasting Notes View all

  • “Oh how I love Formosan oolongs. Toasty, roasty, sweet, nutty goodness. The problem, of course, is that now I’m craving shu mai and the soonest I could have any is this Saturday.” Read full tasting note
    94
    jimmarks 368 tasting notes
  • “Jim sent me a sample of this a long long time ago after I told him that I liked my oolong teas to taste like chinese restaurant tea. I thought I had logged it but I guess not. I know I’ve...” Read full tasting note
    85
    kristinthomas 302 tasting notes
  • “I had this sitting around for a few months, and while looking through my stash for any samples I might have overlooked, I found this. It was fine. Better than any teabag/grocery store tea, but not...” Read full tasting note
    70
    Zwi 42 tasting notes
  • “A great every day oolong. Smoky, rich, nutty, but doesn’t have those unique and rare attribute of teagschendner’s other higher-end oolong offerings. This is what I usually expect from...” Read full tasting note
    83
    andrew_aisha2 11 tasting notes

From TeaGschwendner

A fine and robust representative of Oriental Beauty or Dong Fang Mei Ren, a specialty of northern Taiwan. The Ming Xiang is heavier than its Formosa counterparts, a rich amber in the cup with a smoky depth that contrasts with sweeter fruit notes.

Preparation: Two heaping teaspoons per 8oz cup of filtered, boiling water. Allow to brew 3 minutes.

About TeaGschwendner View company

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4 Tasting Notes

94
368 tasting notes

Oh how I love Formosan oolongs. Toasty, roasty, sweet, nutty goodness.

The problem, of course, is that now I’m craving shu mai and the soonest I could have any is this Saturday.

Preparation
Boiling 3 min, 0 sec
Jim Marks

Second steeping was sweeter and less roasty, toasty without getting into the gross, floral sweetness of a “monkey picked” (osmanthus scented) oolong.

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85
302 tasting notes

Jim sent me a sample of this a long long time ago after I told him that I liked my oolong teas to taste like chinese restaurant tea. I thought I had logged it but I guess not. I know I’ve had some of it before now, so I don’t know why I didn’t log it! I found some of this remaining hidden in the back of my tea drawer. It seemed like the perfect choice for reading a book with a cat in my lap.

This brewed up pretty light, so I might not have used enough tea leaves (2 tsp). Despite how light it was, I could still taste a beautiful oolong with a touch of maltiness and nuttiness. It has no astringency. The color of the tea is exactly as pictured. I like it!

Preparation
205 °F / 96 °C 4 min, 0 sec

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70
42 tasting notes

I had this sitting around for a few months, and while looking through my stash for any samples I might have overlooked, I found this.

It was fine. Better than any teabag/grocery store tea, but not really memorable. I think I had too little in the sample to get a good taste…I greatly reduced water in my pot and sugar and while this tea wasn’t bad tasting, it didn’t really catch my attention. Maybe I should learn to brew by the cup for when I get small sample-sizes like I had of this. Maybe that would have helped? But as it is, neither pot I made really caught my attention.

Still rating it a 70, because there was no bitterness, no off-flavors…nothing worse than the crime of being a good tea that was unmemorable when compared to other good teas in its weight class. Still very drinkable.

Preparation
170 °F / 76 °C 3 min, 0 sec

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83
11 tasting notes

A great every day oolong. Smoky, rich, nutty, but doesn’t have those unique and rare attribute of teagschendner’s other higher-end oolong offerings. This is what I usually expect from a darker-oxidized oolong.

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