Thanks to Fong Mong for this sample. Up for tasting today is Gaoshanchi Taiwan Fushoushan High Mt Oolong. I dont think Im going to try to pronounce that one. I started by heating my green oolong clay pot. With just under 200 degree water, putting the leaves in and giving it a little shake. I got a nice floral, peach, stonefruit and honey aroma from it.

I decided to skip the rinse on this one, Im going to steep this out a bunch of times anyway, so Im not worried about the leaves fully opening on the first steep. Giving this about a 30 second steep. The liqour is light pale, very light, even for a high mountain oolong. The aroma is hard to describe as its floral, and not strong like roses, but subtle. Also honey, cinnamon, white grapes and stonefruits. Its also quite sweet when I sipped it. The aroma and flavor is quite ephemeral on this tea.

Second steeping the aroma changed slightly, as its now nutmeg, apricot, and still white grapes. There is a teeny pleasant sournote in there, but with white grape and apricot that does make sense. The nutmeg aroma surprised me a bit as that doesnt come up often on rolled oolong. But its very nice, this is one of the more complex tea’s Ive tasted. Its a bit hard to pin down the exact flavors.

Third steeping is slightly more sweet. White grapes is very prominent as well as honey. The aroma is so ephemeral that it almost seems to be changing as Im walking sipping it. THis really shows its high mountain bona fides.

Im going to brew this out a few more times, but I might like this one better than their Alishan tea.

Highly Recomended

Flavors: Cinnamon, Floral, Honey, Nutmeg, Peach, White Grapes

190 °F / 87 °C 0 min, 30 sec 4 g 3 OZ / 80 ML

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working on improving my ability to taste the subtle flavors of teas.

Rating system is as follows, over 60 is recommended and over 80 is highly recommended.

Trying to use the full range of scale.


Las Vegas Nevada

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