I bought 50 g of this tea a couple years ago and am just finishing it now. Since the leaves were pretty broken up, I reduced the steep times to avoid excessive astringency. I steeped my remaining 6-7 g in a 120 ml teapot at 195F for 20, 20, 25, 25, 30, 30, 40, 50, 60, 90, 120, and 240 seconds.

The first steep offers notes of lilac, violet, and other flowers, combined with grass, butter, lavender, and vanilla. The florals become headier in steep two, and the vague butteriness turns into custard and cream. This tea also has the tangy profile associated with four seasons oolong.

In the next few steeps, the grassy and lavender flavours come to the forefront, and the tea starts losing some of its complexity. It never really gets astringent, but the vanilla and florals fade quickly, leaving a pleasant but unremarkable tea by the sixth steep.

At under $10 for two ounces, this was a nice daily drinker. I’d happily buy more of it if Zen Tea decides to carry it again.

Flavors: Butter, Cream, Custard, Floral, Grass, Lavender, Lettuce, Tangy, Vanilla, Vegetal, Violet

195 °F / 90 °C 6 g 4 OZ / 120 ML

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Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).



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