Popular Teas from NaiveteaSee All 22 Teas
Recent Tasting Notes
Another oolong. Am I in Love? Maybe…
Tightly rolled little emerald balls of joy with the most amazing aroma of flowers and freshly cut vegetation after a light rain. I find myself sticking my nose deep into my sample bag of Shan Lin Shi just to breathe every molecule of scent in. The pale yellow liquor is soft with a flavor that is equal parts steamed spinach and osmanthus, (in the very best way). So buttery, creamy, and delicious with a beautiful sweet lingering finish. SWOON
I’m a sucker for a good oolong and Wen Shan Bao Zhong is a GOOD oolong. I never cease to be impressed with how delectable a pure, simple, high quality tea can be.
This Bao Zhong has an intoxicating floral aroma dry, but this oolong has a lightly vegetal and almost savory flavor at first sip. A distinctive osmanthus essence with delicate orchid notes quickly takes over, and the finish is slightly creamy. Very, very, very good!
I was able to get seven flavorful steeps out of the leaves just as Naivetea promised.
AND I used this adorable little dude to brew my lovely Wen Shan Bao Zhong:
I still haven’t gotten around to testing some of my tea-of-the-month samplers, so I decided it was time to break them out (especially considering the November batch is coming soon).
This has a great roasted nutty flavor. I didn’t read up on it at all before steeping, so I wasn’t expecting anything in particular. So it was a pleasant surprise! It has a happy scent, too; it fills my room with that same nutty fragrance. It’s a nice tea for autumn. Works well with my current surroundings, with the falling leaves and brisk air (if I wasn’t sitting at work, that is).
This has a roasted aroma going for it. They leaves are tightly wrapped. The post-infusion color is a medium brown – maybe a little on the lighter side of medium. The flavor is lovely. It’s a roasty-nutty flavor that is sweeter and silky. There are slight hints of a sugary flavor hiding in the background, too. The after taste is much like a roasted rice type taste. The more I drink this the more I like it. YUM!
I haven’t been drinking very much oolong recently, I’ve been so busy sampling other things. :)
This is the last of my sample of this and I am enjoying it. It does have a delicate flowery aroma and the flavor is a mild sort of buttery peas. I am finding it very relaxing this morning. See my previous tasting notes for this tea.
I recently got some high altitude oolongs from Naivetea to try. This one is sooo pleasing I could drink it all day. Very mellow, soft and mild. Vegetal and slightly floral with a delightful buttery aftertaste that lingers… fantastic if you like tea of this kind.
Make sure to keep the steeping time low for these, Naivetea provides very clear instructions for water temp & steeping times. Great for multiple infusions.
Wow! My preference is for greener oolongs, but this roasted oolong is stunning. It has an amazing, slightly savory flavor that is tasty now in August, but will also hit the spot come fall and winter. I need to spend more time with this before giving a number rating, but for now, this tea is wonderful.
Phew, I’m so backlogged in tea reviews/adding teas to my tea cupboard it’s not even funny. Since it’s a long weekend here, I’m going to try and get through all of my backlogged reviews…
I was very lucky and won one of the Steepster Select boxes for October and this was included as one of the selections.
I steeped this in boiling water for 3 minutes (directions on the Steepster package, which is different than the directions on Naivetea’s website) and the leaves produced a beautiful light-amber tea with a toasted aroma with a slight herbaceous quality.
The taste was much softer and smoother than I had been expecting due to the aroma and there was a slight caramelized sugar and (very slight) floral finish. The roasting of the tea definitely comes through when I drink this tea and like LissaMarie commented, it reminds me quite a bit of genmaicha.
Though I enjoyed being able to try this tea, I don’t think the roasted oolongs are for me, so I really appreciate being able to try a bit of it without having to commit to a 50 or 100g purchase. My rating of 80 is due to the fact that it really is a lovely tea, just not my cup of tea (sorry, had to! :-P).
This tea is amazing, but full of surprises. Before steeping I smelled this tea, and was surprised by the floral aroma. While steeping, the floral disappeared into a very dank earthy aroma. The tea has a similar earthy nature when you taste it. The earthiness gives way to a slight fruity and herbal flavor.
I am a fan, and can’t wait to see what re-steeping does to this tea.
Scent is nutty and warm.
Taste is standard seed/nut of Oolong, but only lightly. The main portion reminds me of wheat…the dry raspy stalks rather than the seeds.
There is also a strong dark note I can’t place that covers the tongue as it cools.
Over-all? I like this but doubt I’d buy. Maybe, we’ll see as i have some more. This surprises me as I didn’t much care for American Tea Room’s Dong Ding… I wonder what the difference is? My tongue or something about the teas? Who knows? I’ll revisit the ATR’s one to test my taste buds.
Also known as ‘tung ting’ or ‘frozen summit’ this is a wonderful tea from Nantou area of Taiwan ( a varietal export from the Wu Yi mountains in China) and one of my favorites (that I always keep in stock). This is the first time I’ve had chance to sample this tea from a direct Taiwanese importer like Naivetea, having usually gotten this from other sources. I am used to this tea having a very rich, buttery, vegetal sweetness with a deep, sweet and clean undertone. So I saved this sample for the last after having gone through an amazing sample box kindly sent to me by this company. I wanted to make my last cup from this beautiful gift woven with one of my favorite teas.
Dong Ding Oolong ~ naivetea
Dry Aroma: rich, intense nose, elements of toasted wood, soft smoky hint, and buttery vegitables that causes the palate to salivate
Wet Aroma: woody spicy and smokyness, deep vegetal and puffed rice
Appearance: Dark olive green, tightly rolled (almost pinhead gunpowder) leaves with some hints at orange/copper stems – a much tighter roll then I usually associate with this tea.
1st extraction: A deep luster of rich honey yellow and green umber hued liqour. A smooth, butter sweet creamy body, clean- refreshing finish with layers of wood, toasted rice, and hints of kiwi flesh. Sweet lingering finish and without astrigency. Steeped for 3 minutes in 190 degree water.
2nd: a resonate yellow-green olive oil color. Toasted, woody, spicy notes with a finishing sweetness. Very expressive and layered with clean, full bodied finish. Steeped for 4 minutes in 180 degree water.
3rd: deep green olive with nearly cat-eye orange-yellow color. notes of toasted bamboo, vegetal spicy, fleshy fruit mouthfeel, and developing astringency. Steeped in 170 degree water for 6 minutes.
4th: pale yellow extraction. Soft Genmaicha/Hojicha taste with body still present and mild flavor and color. Steeped in 170 degree water for 8 minutes. The leaves are when fully hydrated are much smaller, curved and the stems much thinner and twisted then I’ve seem from this tea. The leaves color is very dark green and seem very well picked and crafted.
My final comments are that this is a wonderful tea and very worth the purchase. It seems to be very well cared for in its processing and its oxidation and is amazingly uniform in its final dried shape. I normally relish the rich buttery, deep vegetal flavors I get from ‘frozen summit’ teas and so was a bit surprised by the almost puffed rice/toasted/smoky flavors, but the overall balance succeeded in making this a great tea, just not what I usually expect from this region and this style of tea.
Many Kudo’s to the people out at Naivetea for their amazing gift and I look forward to more from them.
Method: 3grams of tea in a 6 oz traditional Taiwanese gawian.
I should also say, that considering this tea varietal is from Wu Yi Mountains in China, I have to admit this is probably the first time I have tasted distinctly this link…the flavors were very similar to some I would expect from teas from both regions…very neat.
Li Shan Oolong
Lightly oxidized oolong from one of the highest elevation tea regions in Central Taiwan.
Dry aroma: nutty, oceanic, sweet, light-soft toasted note
Wet aroma: floral – almost lilac , vegetal, buttery….
Appearance: tightly rolled leaf and stem, dark green with jade marbling
Cup: Pale yellow liqour with slight green luminence, clear and bright. Full mouth feel with smooth, light body, a lingering gentle astringency and sweetness on the finish. An almost gyokuro-like grassy/sweet profile, with soft silky layers of subtle flavors reminescent of cream, lilac, and brussle sprouts. Exceptionally clean. Gave 4 solid extractions using:
3 grams in a 6oz Taiwanese gawain, with 180 degree water, steeping for 3 minutes, with following extractions having cooler water temps and longer steep times.
I am a big fan of lightly oxidized oolongs and have a tendency to prefer them buttery, crisp, complex and lingering. This falls into that range, but the flavors are so subtle (even after making space for this early in the morning, before eating – as not to complicate the taste buds – the flavors were still so elusive that I wish it had more bold distinction). I would still highly recommend.
High altitude oolong infused with osmanthus – Taiwan origin
Dry: deep note of floral and exotic fruit, almost oriental spicy mustard with high nasal bite and brightness
Wet: scent of fresh custard, clarified butter, yuzu, lime, and nutty
Appearance: tightly rolled, lightly oxidized leaves with fine, yellow and orange floral threads
Cup: bright, clear deep yellow liquor with pale, lemon hues at the edge of the cup. Initial flavors of traditional lightly oxidized oolong, sweet-cream and floral, but quickly gives way to a rich yuzu-like fruity flavor that vanishes and is replaced by a sweet lingering finish, which again transforms into a building flavor along the edges of the tongue. Flavor builds with each sip and seems to be perfectly balanced between the expression of the oolongs natural flavors and the introduced flavors of the osmanthus- both having expression and neither dominating.
Brewing method: 17 oz. double layered glass mug from www.sunsteas.com, decanted into teaspot infuser mug. 4grams of tea in 180 degree water, steeped 4 minutes and then water temp. increased and steep time increased for following steeps (4).
a lovely display of flavor awareness and balance and perhaps the best expression of osmanthus that I’ve tried that didn’t seem heavy handed or overly dominant over the tea.
does have a mild astringency over successive cups, would recommend this as a compliment in a Thai restaurant to pair up with galangal and spicy dishes or as a side to a traditional lychee or custard dessert.
Amazing stuff, I drank this all day re-steep after re-steep. The flavor lasts and never gives up. It tastes so natural. The lychee and oolong are perfectly balanced no flavor takes the other over. They play very well together. Delicious! Thank you SororiTEA for sharing this offer.