I’m surprised I’ve never reviewed this tea before. It was the tea that initially attracted me to the Eco-Cha Tea Club, which I still regret leaving. It was made in the winter of 2015 and I’m down to my last couple sessions. I steeped 6 g of leaf in a 120 ml teapot at 195F for 25, 20, 25, 30, 30, 45, 60, 90, 120, and 240 seconds.

The dry aroma is of charcoal, roast, honey, grains, and flowers. The first steep has notes of honey, roast, smoke, autumn leaf pile, wood, and grains, and is not as sweet as many bug-bitten oolongs. The second steep is woody, roasty, and drying in the mouth, with the honey mostly in the background. The third and fourth steeps develop a sharper woody and sappy character, although with a lovely honey and floral aftertaste. The honey, grain, wood, sap, roast, and autumn leaves persist through the next few steeps. As expected, the finish is woody and roasty.

When I first had this tea, I was blown away, but either the roast has grown more prominent with age or I’ve become used to drinking sweeter bug-bitten oolongs. Still, as perhaps the second bug-bitten oolong I ever drank, it holds a special place in my heart.

Flavors: Autumn Leaf Pile, Char, Drying, Floral, Grain, Honey, Roasted, Sap, Smoke, Wood

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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