China Oolong Buddha's Palm ZO86

Tea type
Oolong Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by DaveTea
Average preparation
190 °F / 87 °C 5 min, 0 sec

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From Upton Tea Imports

A special grade of Tie-Guan-Yin with superior flavor, aroma, and leaf style. The tightly rolled leaves unfold to an unusually large size.

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4 Tasting Notes

940 tasting notes

Had this for breakfast. It is good but I prefer green oolongs!

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61
206 tasting notes

Another Sample from a swap from Stephanie. I had this one for breakfast. It was a nice subtle tea. I really enjoyed it. I got 4 beautiful steeping’s out of it and then remembered I had many more teas to get through. It was a nice tea to experience. Thank you Stephanie.

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34
387 tasting notes

Ah, this time of year always leaves me in an emotional funk. I have been trying to cure it this year with copious amounts of Minecraft (because of course) reorganizing my stuff, and planning craft projects. I can see the light at the end of the proverbial cloud bank and my annual ‘Beginning of November Funk’ seems to be ended early. I am especially excited because my Rheumatoid Arthritis in my hands seems to be better so I can go back to Origami again, woohoo! Speaking of hands, today I am going to review a hand themed tea that has been in my notebook for a bit.

Upton Tea Imports has a fancy named Oolong named Buddha’s Palm that I wanted to try because it have Buddha in the name and is an Oolong (I am easy to please) but sadly their website does not have much info on the tea other than it is from Fujian and it has superior aroma, flavor and leaf style. You know me, I want more info so I went researching! Buddha’s Palm is not named after Buddha exactly but after the (kinda horrifying looking) Buddha’s Hand Fruit, a kind of citrus. It is a Se Chung variety and also goes by the name Yong Chun Fo Shou. The aroma of this tea is very rich and heady to the point of making me dizzy. I notice intense malt and a bit of nuttiness and campfire smoke, but mainly there is the intense floral aroma. The floral is sickly sweet like flowers that are old and have been blooming for days, or like some of varieties of orchid. I admit the aroma is not too my liking, it is a little too intense and makes me feel a bit queasy.

Adding the tea to some nice warm water I notice the leaves start taking on a strong Tobacco aroma mixing with pine smoke and loam. It reminds me of a Gentleman’s library in the Victorian era, complete with pipe smoke and polished wood bookshelves. The aroma is not entirely unpleasant but it certainly is a little too strong on the Tobacco front. The steeped liquid sans leaves is very rich, pine wood and campfire mixed with an undertone of honey.

The taste is crazy intense, and not in a good way. The taste is like pine fire mixed with cigar smoke, I kid you not it tastes like a cigar that has been stored in a pine box. It is a touch bitter, like the bitterness of oak wood, not astringency. There is a roasted aftertaste that is somewhat pleasant but the cigar taste is giving me a nasty headache!

I am going to try a second steep, sometimes I have noticed the unpleasantness of the first steep can make for a really delicious second steep, wish me luck. The taste is still a bit too much like a humidor for my liking, but it is better than the first steep. The bitterness is gone entirely and the taste (other than cigar) is piney and sweet. I am not going to say this tea is bad but it does have qualities that I am entirely not fond of. I think if I want a smokey Oolong I will stick with the significantly less expensive Shui Hsien and pass on the Buddha’s Palm in the future.

For photos and blog: http://ramblingbutterflythoughts.blogspot.com/2013/11/upton-tea-imports-china-oolong-buddhas.html

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63
11 tasting notes

This tea is very highly rated on the Upton website so I purchased a sample. Its a good tea but for the price its not something I would purchase again. I can get 800g of Z010 ‘China Oolong Se Chung’ for the price of 125g of this and I find the ZO10 to be a tastier tea…easy shopping choice.

Preparation
190 °F / 87 °C 5 min, 0 sec

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