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“Jade oolong is a type of Taiwanese oolong that is noted for its light, floral aroma and taste. Of all the Taiwanese oolongs, jade oolong is not so much one of the rarer types, as it is one of the...” Read full tasting note
Jade oolong is a variety of Taiwanese mountain oolong that is characteristically light; it is a rarity since most prefer producing heartier, stronger tasting mountain oolongs. Green tea lovers especially enjoy this smooth tea that infuses a pale golden jade color, it has a springtime floral aroma of lilies, magnolia, and has a mild sweet taste. This is a great beginner’s oolong, since it isn’t overwhelming in flavor. This light oolong variety is a staple oolong worldwide, and we know it will quickly become your favorite as well! Try multiple steeps, and experience the subtle floral nuances.
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Jade oolong is a type of Taiwanese oolong that is noted for its light, floral aroma and taste. Of all the Taiwanese oolongs, jade oolong is not so much one of the rarer types, as it is one of the less popular types. Most drinkers of Taiwanese oolongs have historically gravitated toward the more heavily roasted varieties, but judging from the number of lighter, sweeter Taiwanese oolongs that are currently on the market, that trend is starting to change. For me, that is a good thing. I greatly enjoy Taiwanese oolongs and welcome an increase in the amount of Taiwanese tea on the market.
For the purpose of this review, I brewed this tea gongfu style. Following a quick rinse, I prepared an initial infusion of 6 grams of loose tea leaves in 4 ounces of 195 F water. This infusion lasted 20 seconds. It was followed by eight additional infusions lasting 22, 24, 26, 28, 30, 32, 34, and 36 seconds. Note that I did not exactly follow the traditional Taiwanese gongfu method. I was specifically trying to make sure that the first infusion was bursting with flavor and that the subsequent infusions introduced subtle variations as the tea faded. To be precise, I was trying to really focus the aromas and flavors while simultaneously testing this tea’s boundaries.
The initial infusions produced a lovely and almost indescribable aroma. To me, it resembled a mixture of honey and flowers-osmanthus, chrysanthemum, lillies, orchid, and magnolia perhaps? In the mouth, the first infusions produced delicate and superbly integrated notes of lily, magnolia, chrysanthemum, osmanthus, orchid, cream, honey, custard, sticky rice, and steamed buns with traces of sweetgrass in the background. The middle infusions were mellower, bringing out more pronounced cream, honey, and sweetgrass aromas and flavors. The later infusions emphasized heavy cream, honey, and sweetgrass aromas and flavors with faint floral underpinnings and a hint of light minerality.
In the end, I really liked this oolong. The vendor describes it as a good beginner’s oolong because the flavors are not overpowering, but I am not really sure that is fair. I can see this tea being a good introduction to Taiwanese oolongs, but I can also see it being a good everyday oolong for those who are more familiar with teas of this type. It has enough depth and complexity to really shine on its own, it holds up well over the course of a relatively lengthy session (something greener oolongs, even those of high quality, do not always do), and it displays a unique combination of aromas and flavors. Try as I might, I really could not find much fault with this tea. I recommend it highly.
Flavors: Cream, Custard, Floral, Grass, Honey, Mineral, Orchid, Osmanthus, Sweet
I’m having a major dilemma looking for a good quality daily oolong with the creamy florals and sweet honey taste that I’d say find in a Li Shan or better. Of course that’s going to be a hard find anyway, would you recommend this one for that search?
Daylon, I really liked this one, but I hesitate to recommend it for daily drinking at this point in the year. I haven’t had it since last August or thereabouts and I have greatly modified my approach to gongfu brewing since then. If I were to apply the methodology I currently employ on this tea, I have no idea how it would hold up. Also, and this is an issue I have with Tealyra, I don’t know where they source their teas from, when each of their offerings is harvested, and if their teas even come from the same producer from year to year. The tea they are offering under this name now may not even be the same tea, and even if it is, who knows how it has held up. If it were me, I would look more toward some of Floating Leaves’ lower end offerings. I doubt many would share this opinion, but their Four Seasons is often a steal for the price.
I don’t know if you’ve noticed, but Alistair is currently offering a budget Baozhong that is harvested by machine. He seems to like it. I just got some of it in today, but have yet to try it.
I frickin loved Floating Leaves too lol. What-Cha is my underlying aim anyway lol, with a very specific list if I decide on it (which I probably will). I know the baozhong you are talking about it, and was going to do a giant order with a sample of that when the other oolongs get back in stock.
I also have a lot of tea that I need to work through in the meantime-namely blacks and dark oolongs which I’ve gotten more persnickety with.
I feel ya. I went on a big Wuyi and Dan Cong oolong spending spree early in the year and I now have a ton of darker oolongs that I need to finish. I also have a lot of green teas that I need to finish as well. I tend to go on seasonal kicks.
Back to What-Cha, I was also thinking about trying the Four Seasons and the Jade to see how they hold up. Thank you for putting up with my insatiable energy lol.
There are only a few teas that have stood up every season, and some specific years. Gotta love harvests, moods, taste buds and all that. I almost picked Eco Cha’s Four Seasons because it is heady and fruity, but What-Cha might offer something equivalent and I am hardly dissatisfied even if I order large. My current fuss with the Zhangping Oolongs has been the only exception.
No problem. I’ve been unbelievably fussy about What-Cha’s Darjeelings and Assams. I have at least one of each of their Zhangping oolongs, but I have yet to try any of them. Something about tiny cakes of tea really sets off my inner hoarder. I have both the jade and the four seasons oolongs from What-Cha and I’m hoping to try both before the end of the month.
I was like that with the Chinese blacks. I’m picky with the Darjeelings, but I’ve never been dissatisfied with sampling them. Some of the better first flushes have been from What-Cha. I was actually surprised just how fruity and floral some could be. If Alistair likes the Baozhong, there’s a good chance that I’ll like it. I hope for the best from those oolongs-enjoy sippin!