Taiwan Tea Crafts

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Recent Tasting Notes

88

The change in flavor between harvests can be quite interesting. This winter’s bao zhong was very TGY-like. There’s the usual heady lilacs you find in bao zhong but it also had the floral character of TGY.

I steeped this tea grandpa style, as I normally do with competition bao zhong teas. I started with 190 F degree water and topped off with boiling water once the glass was 1/3 – 1/2 full. The tea started off light but with an pleasant floral flavor. It tasted like the early steeps of TGY. Notes of violets, orchid, and egg custard were detected. After a few more steeps, the egginess subsided and the tea developed a fuller, more rounded floral sweetness. Following the first top off, the tea became lilac heavy with a rich mouthfeel that coated the entire tongue. Some vegetable broth and notes of sweet pea appear later on.

Though not as sublime as past bao zhongs, this was a solid tea with an interesting flavor profile and good longevity. It’s got nice flavor, but I expected more from a competition grade tea. I have the regular winter TGY from TTC and will be tasting it soon to see how it stacks up.

Flavors: Floral

Preparation
190 °F / 87 °C 1 g 8 OZ / 236 ML

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96

It seems like spring has finally arrived here in Kentucky. We have been having warm, sunny weather for the past three days. It’s been great. Naturally, I wanted to celebrate the belated arrival of pleasant weather with a nice high mountain oolong, so I broke out my sample of this tea. I’m going to violate my Dayuling oolong rating rule again here, but I’m going to do it for a different reason this time. I’m doing it this time because this was a truly spectacular tea, one worthy of an exceptional rating in every way.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of rolled tea leaves in 4 ounces of 195 F water for 8 seconds. This infusion was chased by 13 subsequent infusions. Steep times for these infusions were as follows: 10 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, and 3 minutes.

Prior to the rinse, the dry tea leaves emitted aromas of cream, butter, custard, vanilla, hyacinth, and gardenia. After the rinse, I found emerging aromas of sugarcane, violet, and grass. The first infusion then brought out hints of cinnamon, steamed milk, and green apple on the nose. In the mouth, the liquor offered notes of vanilla, cream, butter, custard, hyacinth, gardenia, violet, and green apple underscored by hints of cinnamon, sugarcane, steamed milk, and grass. Subsequent infusions revealed even more floral complexity and fruitiness on the nose with a slight uptick in vegetal character. New impressions of orchid, osmanthus, narcissus, minerals, pear, tangerine zest, coconut, spinach, and umami emerged in the mouth alongside subtle notes of pineapple and lychee. The previously subtle notes of sugarcane, steamed milk, cinnamon, and grass were also a little stronger, but not much. The lengthier final infusions offered lingering notes of minerals, green apple, grass, vanilla, and sugarcane accompanied by stronger pineapple notes and butter, umami, spinach, and pear undertones.

This ended up being the sort of Dayuling oolong for which I had been searching. I loved the powerful fruit and flower notes and the perfectly crisp vegetal impressions. This was an intensely aromatic, flavorful tea with wonderful body and texture in the mouth, yet it never seemed over-the-top or otherwise unbalanced in any way. Though it is now unavailable, I would have been willing to buy a larger amount of this tea had I gotten to it sooner. I will be on the lookout for other Dayuling oolongs like this one in the future.

Flavors: Butter, Cinnamon, Citrus, Coconut, Cream, Custard, Floral, Gardenias, Grass, Green Apple, Lychee, Milk, Mineral, Narcissus, Orchid, Osmanthus, Pear, Pineapple, Spinach, Sugarcane, Umami, Vanilla, Violet

Preparation
195 °F / 90 °C 6 g 4 OZ / 118 ML
Evol Ving Ness

Ice and sleet storm here. Ugh.

Daylon R Thomas

There is supposed to be one coming into Port Huron, too. Hope you take care up there Evol. And curse our entirely too similar and pricey tastes, eastteaguy!. BTW, the Iris Orchid Dan Cong from Golden Tea Leaf is impressive.

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93

Alright, here is the final review of the day. I’m clearly still working my way through all of these high mountain oolong samples from Taiwan Tea Crafts. Hopefully I can finish them within the next month. I have to say that the quality of Taiwan Tea Crafts’ offerings has greatly impressed me thus far. Like the vast majority of the other teas I have tried from them, this one was both excellent and unique.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of rolled tea leaves in 4 ounces of 195 F water for 8 seconds. This infusion was chased by 13 subsequent infusions. Steep times for these infusions were as follows: 10 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, and 3 minutes.

Prior to the rinse, the dry tea leaves emitted aromas of butter, cream, violet, and sugarcane. After the rinse, I found new aromas of custard, vanilla, and honey. The first infusion then revealed aromas of puff pastry and lemon zest. In the mouth, the tea liquor offered notes of cream, butter, custard, and sugarcane that were chased by touches of violet and puff pastry. The honey and lemon zest had yet to reveal themselves on the palate at this point. The following infusions then revealed honey and lemon zest in the mouth while new impressions of grass, spinach, coconut milk, minerals, coriander, almond, lychee, tangerine, seaweed, osmanthus, magnolia, pear, honeysuckle, and green apple emerged. The longer infusions at the tail end of the session offered lingering notes of minerals, cream, butter, and sugarcane underscored by hints of coriander, spinach, pear, seaweed, and green apple.

I’m beginning to get into Longfengxia oolongs and teas like this remind me of why that is. This was an extremely aromatic and flavorful tea with a ton of complexity and great body and texture in the mouth. I’m willing to bet that fans of high mountain oolongs would find a ton to enjoy in this tea. Here’s hoping that the remaining teas in my Longfengxia sampler will rival this one.

Flavors: Almond, Butter, Citrus, Coconut, Coriander, Cream, Floral, Grass, Green Apple, Honey, Honeysuckle, Lemon Zest, Lychee, Milk, Mineral, Osmanthus, Pastries, Pear, Spinach, Sugarcane, Vanilla, Violet

Preparation
195 °F / 90 °C 6 g 4 OZ / 118 ML

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90

Before I get to the meatier bits of this review, allow me to explain my numerical scoring of this tea in advance. My review session for this tea was interrupted by work. I started working my way through a sample pouch of this tea last Sunday, ended up having to leave my house in the middle of my review session to help my dad with some farm work, and then came back home between two and three hours later. I resumed my session at that point, but ended up having to leave again shortly thereafter to run errands for my mother. This occurrence necessitated me setting this tea aside for another hour before I could finally finish my session. These two lengthy interruptions caused something that should have taken a couple of hours take most of the day. Normally I will not assign Dayuling teas scores over 90 unless they really blow me away, but since this tea proved so resilient and adaptable, I bumped up what was going to be a score in the high 80s by a couple points. I found it to be a very good tea, but since it rose to the challenges presented by terribly fragmented, sloppy, unfocused brewing, I decided that it was only fair that I be a little more generous than usual.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of rolled tea leaves in 4 ounces of 195 F water for 8 seconds. This infusion was chased by at least 13 subsequent infusions. In theory, steep times for these infusions were 10 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, and 3 minutes. Unfortunately, I cannot guarantee that no infusions were repeated due to the interruptions to my review session chronicled in the above paragraph. As a matter of fact, I’m pretty sure at least two or three infusions were repeated.

Prior to the rinse, the dry tea leaves emitted aromas of butter, cream, vanilla, orchid, and sugarcane. After the rinse, I found emerging custard and narcissus scents underscored by some vague vegetal character. The first infusion then introduced spinach and umami scents. In the mouth, the tea liquor offered notes of butter, cream, vanilla, and sugarcane that were chased by subtler notes of orchid, narcissus, grass, spinach, and umami. Subsequent infusions introduced new impressions of minerals, lychee, apricot, peach, pear, green apple, coconut, lettuce, and cucumber. There were also some stronger umami notes plus a vague coriander presence here and there on the swallow. The series of longer infusions at the tail end of the session offered mild notes of minerals, butter, cream, and sugarcane balanced by fleeting impressions of vanilla, umami, lettuce, and green apple.

I am usually more of a fan of winter Dayuling oolongs as I find them to be more robust, but this tea offered more than enough to please me. I was kind of surprised that it did not strike me as being more floral, but that also could have been due to my usual spring stuffiness and the disruptions to my review session that limited my ability to consistently focus on identifying aromas and flavors. I would have loved to have had the opportunity to try this tea under less chaotic circumstances, but honestly, I still greatly enjoyed it. Life may have gotten in the way, but hey, it did not sink this tea.

Flavors: Apricot, Butter, Coconut, Coriander, Cream, Cucumber, Custard, Green Apple, Lettuce, Lychee, Mineral, Narcissus, Orchid, Peach, Pear, Spinach, Sugarcane, Umami, Vanilla

Preparation
195 °F / 90 °C 6 g 4 OZ / 118 ML

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87

I’m still working my way through all of the sampler packs I bought from Taiwan Tea Crafts last year, but I’m making good progress. I think I only have nine of the 10g sample pouches left at this point. I finished this one sometime last week. I took a couple of days to work my way through a bunch of smaller oolong samples and this was one of the first teas I drank. I very much enjoyed it, but like many Dayuling teas, it would not be the sort of tea I would go out of my way to purchase often.

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of rolled tea leaves in 4 ounces of 195 F water for 8 seconds. This infusion was chased by 14 subsequent infusions. Steep times for these infusions were as follows: 10 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

Prior to the rinse, the dry tea leaves emitted aromas of butter, vanilla, cream, orchid, and sugarcane. After the rinse, I found emerging aromas of grass and cucumber. The first infusion then brought out a touch of violet on the nose. In the mouth, the tea liquor offered light, delicate notes of cream, butter, vanilla, grass, and sugarcane. Subsequent infusions revealed orchid, violet, and cucumber in the mouth. I also began to detect emerging notes of custard, narcissus, lemon zest, lettuce, spinach, umami, pineapple, tangerine, yellow/golden apple (kind of like Golden Delicious), Asian pear, and minerals. In addition to the previously listed components, I also noted much stronger sugarcane impressions as well as subtle sweet corn notes. The later infusions offered lingering notes of minerals, umami, cream, and butter balanced by subtler notes of vanilla, custard, citrus, and apple. Fleeting impressions of spinach came out on the swallow.

This was a very nice high mountain oolong with admirable depth, complexity, and longevity. Unfortunately, while it did offer some rather unique flavors (the yellow apple notes were a nice touch.), not much else separated this tea from the many other Taiwanese high mountain oolongs I have been drinking lately. Authentic Dayuling teas tend to be very expensive (this one being no exception) and I could not see myself purchasing a tea like this over two similar teas from elsewhere. As a drinking experience, this would be like a 94 for me, but in terms of value, it would be like an 80, so I split the difference and assigned this tea a numerical score of 87. Dayuling has to really wow me before I’ll assign a score of 90 or higher.

Flavors: Apple, Butter, Citrus, Cream, Cucumber, Custard, Grass, Lemon Zest, Lettuce, Mineral, Narcissus, Orchid, Pear, Pineapple, Spinach, Sugarcane, Sweet, Umami, Vanilla, Violet

Preparation
195 °F / 90 °C 6 g 4 OZ / 118 ML
Daylon R Thomas

I felt the same way about Floating Leaves Dayuling…never mind it was excellent.

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65

Fairly decent. Strong roasted flavour with a little sweetness. No bitterness. A little one note though, not much here apart from the roast.

Preparation
Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML

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50

Beware, tastes nothing like the 1993 Family Reserve the website compares it to (and which I very much liked).

Went through about 6 gongfu infusions. Quite a lot of bitterness. A nice buttery scent with hints of same in the taste. Otherwise very little here. Definitely none of the interesting aged flavours in the older versions of this from the vendor. Would not recommend at this point (will update after trying it a few more times and playing around with brewing parameters).

Flavors: Butter

Preparation
Boiling 0 min, 30 sec 6 g 3 OZ / 100 ML
loganrah

Grandpa brewed: This is much better. I would adjust my rating up to about 65 this way. Some hints of the cooling/menthol aged feeling as well as more interest in the flavour. Still a little bitter, buttery scent completely absent. Suggests that a longer ageing time might actually help here (will have to get a vacuum sealer…)

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88

As a fan of this terroir, I bought the Shan Lin Xi, Long Feng Xia, and Shibi winter harvests for comparison. I steeped 6 g of leaf in a 120 ml teapot at 195F for 25, 20, 25, 30, 30, 30, 45, 60, 90, and 120 seconds.

In the teapot, the leaves have heady aromas of flowers and sweetness. The first steep offers notes of wildflowers, orchids, and lilacs, although my palate for flowers is not too great and I’m kind of guessing. I also get grass, cream, and resin. The body is a bit thin, but the aftertaste is persistent.

The next few steeps are even sweeter and more floral, though I wouldn’t have identified this sweetness with corn. The balsam note is also very prominent, as is the “greenness” that accompanies it. Although this greenness gradually increases, there’s enough floral and sweet notes to keep it tasty. It only starts getting overwhelming around steep nine.

If you like floral oolongs with strong balsam notes, you’ll enjoy this tea. It also has good staying power for a green oolong. I highly recommend it!

Flavors: Corn Husk, Cream, Floral, Grass, Green, Orchids, Resin

Preparation
195 °F / 90 °C 6 g 4 OZ / 120 ML

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96

This is my 6th straight harvest of Shibi oolong from TTC and once again it’s a magnificent tasting tea. There are some interesting changes from last winter’s super tropical, pina colada-y harvest. This year’s crop is all about the intense florals which hit you as soon as you open the pouch.

Dry leaf smells of fresh vegetation, cream, and daffodils. Following a rinse, wildflowers and magnolia appear along with vanilla cream and citrus notes.

The tea liquor has a bright green color. First steep tastes of sweet grass and orchid, teasing the tongue with glimpses of what’s to come. Subsequent steeps reveal thick, luscious flowers, and a faint hint of coconut cream. As the steeps progress, it becomes fruitier, gaining a nice syrupy viscosity and honey-like sweetness. The longevity of this tea is astounding. It simply doesn’t want to quit. I can easily push it to over 10 rounds and still get great flavor.

One thing to note about this tea is you need to be gentle with it. I start off most green oolongs at 195 F or so and crank the heat to boiling within a few steeps. For this one, you want to stay in the 185-190 F range and carefully increase the heat to coax out the delicate flowery notes otherwise it punishes you with astringency.

Officially my favorite tea from TTC and one of my top 3 Taiwanese high mountain oolongs of all time.

Flavors: Flowers, Fruity

Preparation
185 °F / 85 °C 0 min, 45 sec 4 g 3 OZ / 90 ML
teepland

Sounds like an amazing tea! I will have to try the lower temperatures with green oolongs to see if that helps maintain the flavor.

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88

Second tea of my Taiwanese black tea sampler. The Sun Moon Lake T-18 was bust but this one did not disappoint. The long, graceful yancha like leaves are interspersed with orange twigs and smell like a mixture of cocoa, flowers, berries, and dark molasses. I brewed 3g in a 160ml teapot following my standard gongfu method for black teas: 30s initial infusion at boiling followed by flash steeps.

The first steep opened with sweet potato and then as it cooled, revealed chocolate and a hint of blackberries. Subsequent steeps were noticeably lighter. The second steep tasted of cocoa with overtones of vanilla bean and buttercream. The remaining 3 steeps were similar with prominent notes of berries, vanilla, and cream.

This was a mellow and tasty black tea that doesn’t hit you over the head with anything. The flavor profile was similar to some wuyi black and lapsang teas I’ve had. Enjoyable but doesn’t really set itself apart from other Chinese black teas.

Flavors: Berries, Cocoa, Cream, Molasses, Vanilla

Preparation
Boiling 0 min, 30 sec 3 g 5 OZ / 160 ML
Daylon R Thomas

That still sounds good.

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98

It’s time for a blast from the past. I finished a sample of this tea back around the end of January and stalled on posting a review until now. My fetishization of traditional Dong Ding oolongs should be apparent to all by this point in time, but I am willing to bet that the following statement will surprise at least a few of you: this may have been one of the best oolongs I have ever tried. I am making that statement in all seriousness. I found this tea to be that good. Just check out my numerical score. I may be rather liberal in my ratings at times, but you do not exactly see me handing out scores of 94 or higher all that frequently, now do you?

I prepared this tea gongfu style. After a brief rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 195 F water for 8 seconds. This infusion was chased by 15 subsequent infusions. Steep times for these infusions were as follows: 10 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, and 7 minutes.

Prior to the rinse, I noted aromas of baked bread, toasted grain, praline, and vanilla coming from the dry tea leaves. After the rinse, I found emerging scents of roasted peanut, brown sugar, coffee, and sugarcane. The first proper infusion brought out touches of cinnamon, honey, and something rather floral on the nose. In the mouth, the tea liquor presented gentle notes of cinnamon, vanilla, sugarcane, coffee, toasted grain, praline, and roasted peanut underscored by hints of orchid, grass, orchard fruits, banana leaf, and graham cracker. Subsequent infusions brought out the orchid on the nose and the honey, brown sugar, and baked bread in the mouth. Distinct notes of apple and pear appeared alongside stronger impressions of grass, banana leaf, and graham cracker. New notes of cream, malt, orange zest, butter, roasted almond, cooked spinach, steamed milk, cantaloupe, seaweed, minerals, wood, cocoa, and caramelized banana emerged. By the time I reached the end of the session, I was mostly finding lingering notes of minerals, cream, cinnamon, apple, pear, toasted grain, malt, and vanilla infrequently backed by fleeting roasted almond, roasted peanut, grass, banana leaf, cooked spinach, wood, sugarcane, and seaweed impressions.

Holy Hell! This was a mammoth of a tea! Every time I dug in, I found something new and interesting. Not only that, but I am willing to bet that I could have kept going with this had I not been utterly exhausted both mentally and physically by the seven minute mark. What would this have had left at ten minutes and beyond? I still wish I could have pressed forward and found out. If you cannot try this, at least consider picking up Taiwan Tea Crafts’ newest iteration of it. I will very likely be doing the same. Their Dong Dings have now officially made my yearly purchase list.

Flavors: Almond, Apple, Baked Bread, banana, Brown Sugar, Butter, Cantaloupe, Cinnamon, Cocoa, Coffee, Cream, Graham Cracker, Grain, Grass, Honey, Malt, Milk, Mineral, Orange Zest, Orchid, Peanut, Pear, Seaweed, Spinach, Sugarcane, Sweet, Toasted, Vanilla, Vegetal, Wood

Preparation
195 °F / 90 °C 6 g 4 OZ / 118 ML
Evol Ving Ness

Wow! Clearly, this rocked your boat.

Daylon R Thomas

Interesting. I may have to try it.

LuckyMe

It’s been a while since I’ve had a dong dong, but this review piques my curiosity. I’ll have to pick up a sample on my next order

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62

Backlog.

Weird is how I would describe this tea. It’s got this strange wood and menthol taste that I found off-putting. No aroma in the dry leaf. Wet leaf smelled like Vicks Vaporub and had some darjeeling woodsiness. The first steep tasted exactly like how it smelled. As it cooled, the menthol lessened a bit and I tasted more of the woodsy, bug bitten flavor. The next two steeps had the same medicinal taste.

I gongfued this tea and could have kept going but decided to stop after the 3rd steep. I really disliked the minty/menthol taste which seemed all that this tea had to offer. There wasn’t any depth nor did the tea change from steep to steep.

I’ve heard great things about Taiwanese black tea so my experience here was a letdown. This was one of four black teas in my Taiwanese black tea sampler pack from TTC. Hoping I have better luck with the others.

Flavors: Menthol, Wood

Preparation
195 °F / 90 °C 0 min, 30 sec 3 g 5 OZ / 160 ML
Chrysostom

I’m a big fan of their Yuchi Wild Mountain Black

LuckyMe

Thanks for the recommendation. Luckily I’ve got that one in my sampler pack. Will be trying it next.

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90

Drank this recently and greatly enjoyed it, although I can’t really write much. Basically, a delicious, sweet, toasty baked oolong. This is lot 364, for future reference.

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92

Having missed out on the competition Dong Ding from TTC, I grabbed this “flagship” Dong Ding instead. Don’t be fooled by the perfectly piss-yellow of the liquor…this tea is as clear and delicious as any Dong Ding I have tried! I am cha qi blissed…I am Sun Ra on the rings of saturn…

Brewed this one gong fu at 200 F. It tastes sweet, spicy, floral, milky. Everything you might want it has. It also tastes just like cinnamon toast crunch? Like the milk left in the bowl…ooh boy, love it love it love it.

Longer steepings were not bitter at all, more of a bready quality with less of the sweetness. I recommend short steepings 6, 3, 8, 10, 15, so on…I will drink this tea again and again.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 120 ML

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90

Another of the teas included in the Dong Ding oolong sampler I purchased last year, this particular tea is a blend of Cui Yu and Jin Xuan cultivars that were rested and roasted together. According to the folks at Taiwan Tea Crafts, many high mountain oolongs are actually blends of several cultivars, though tea masters often refuse to acknowledge it. I don’t know how true that is since I have not yet bothered to look into it, but I can state that I got a great deal of enjoyment out of this particular blend.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 195 F water for 8 seconds. This infusion was followed by 15 additional infusions. Steep times for these infusions were as follows: 10 seconds, 13 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, and 7 minutes.

Prior to the rinse, I detected aromas of baked bread, butter, char, and dark wood coming from the dry tea leaves. After the rinse, I found aromas of vanilla and toasted grain with touches of flowers and sugarcane. The folks at Taiwan Tea Crafts mentioned getting a custard aroma after the rinse, but I didn’t get it at this point. The first proper infusion brought out a scent of cream and more distinct floral aromas reminiscent of both orchids and lilies. The mouth offered a curveball out of the gate, as I immediately detected mild notes of toasted grain, sugarcane, vanilla, pear, golden raisin, and caramelized banana that were chased by subtle char, cream, and butter notes with some grassy, muddled vegetal character on the back of the throat after the swallow. Subsequent infusions brought out orchid and daylily in the mouth accompanied by subtle woodiness and hints of baked bread here and there. New impressions of minerals, apple, toast, grass, watercress, banana leaf, custard, daylily shoots, cinnamon, orange, and brown sugar emerged as well. The later infusions mostly offered flat, somewhat muted notes of minerals, sugarcane, butter, apple, and pear backed by ghostly undertones of cream, grass, toasted grain, and daylily shoots.

A unique Dong Ding oolong that was extremely aromatic and flavorful with more than respectable longevity, my only real knock on this tea was the somewhat flat, static mouthfeel throughout the majority of the session. If the tea had been just a touch more dynamic and lively, I would be unapologetically raving about it. Texture and body, however, both mean a lot to me. It may seem like I am being a bit harsh here, but understand that I still think this was a more or less wonderful tea. I would not have an issue recommending it to fans of roasted Taiwanese oolongs.

Flavors: Apple, Baked Bread, Brown Sugar, Butter, Char, Cinnamon, Cream, Custard, Dark Wood, Floral, Grain, Grass, Mineral, Orange, Orchid, Pear, Raisins, Sugarcane, Toast, Toasted, Vanilla, Vegetal

Preparation
195 °F / 90 °C 6 g 4 OZ / 118 ML

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88

This baked Shanlinxi High Mountain Oolong Lot 386 tastes like a hybrid between an Taiwanese oolong and a Wuyi Baijiguan oolong. Very nutty in a fusion between hazelnuts, almond plus a fine hint of pine nuts. There is also a slightly astringency something metallic to it. The scent covers a thick honey-ish layer which directly leads to the woodsy undertones and a delicious flair of freshly baked steaming wholemeal bread taste. But this isn’t the whole show. A very balsamic note directly explodes on your tasting buds and fires up directly through your nose – cooling and tingling. But you can also experience this minty flair very distinct in your throat like if you were chewing a cough candy. Later onward much more nutty tones but now more like hazelnut cream are the center of this well composed symphony sharing the space with a subtle note of banana and warm waffles. This was a very tasteful, rich and long lasting fellow with a very warming and cozy feeling to it.

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92

So this Longfengxia High Mountain Winter Oolong Lot 471 from 2015 was the first sample I opened up and enjoyed for many infusions. I really missed such great teas. The scent of the leaves is literally watering your mouth with such an intense green, fresh sweet and floral aromatic bouquet – it is just amazing how complex the world of tea could be. Taste-wise there is so much to praise about starting with steamed fresh Japanese softbread, almond cookies, a hint of coconut melting together with such a vanilla creaminess but with a subtle sour end to it. Everything develops such a fresh and clean environment like if you could actually taste the fresh air – the morning dew dripping from those juice intense green leaves. Within his profile there is also some green salad sharing his place with steaming edamame but also a slightly nutty flavor like almond with a hint of walnut to it. Sweet, Green, Fresh – next step Floral and Fruitiness. Here you can definitely taste the fine notes of lychee followed by a floral bouquet of osmanthus and a subtle touch of roses. Far in the last corner of the aftertaste you could possible taste a fine nuance of milk chocolate. This whole aroma stays persistent and long within your mouth while a warming tingling on your palatal and throat his teasing those regions of your tasting experience. Instead of losing some of the fragrance from one steeping to the next this fellow gets even stronger and stronger. This was definitely a warming tea which suits the winter season perfectly. Sharing this tea with friends and loved ones in front of a crackling fireplace would be the nicest scenery for such a wonderful oolong I could imagine.

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95

Before I start to praise it let me say one thing Masterpiece! I mean it isn’t the one and only best tea ever something like that doesn’t exist. Same if you asked someone do you have one favorite band? No, their are plenty but magnificent in their own genre. This Yuchi is a true masterpiece and such a well composed wild grown fellow within its black tea universe. Everything starts and ends with such a fruity punch directly through your senses forth and back and the same again and again and yes AGAIN!. With this fruitiness there also follows a distinct spicy flavor with a subtle herbal hint of eucalyptus to it. The most major note is definitely cherry but more like cherry candies plus a hint of black currants and blueberries covered with a fine delicate creamy vanilla bourbon layer. Beside those aspects there is even more fruitiness going on like a elegant fusion of nashi pear and Japanese peaches with a sweet honey-ish finish at the end. A very warming tea which stays very long in your mouth especially your cheeks. There is nearly no end to this fellow and its taste keeps up the notes in their full potential at least for around 7-8 infusions. Really a winner! I am definitely going to buy more of this awesome tea.

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89

Taste-wise there is a certain astringency to it but just a thin layer which covers the thickness of nuts and chocolate – and there is a lot of it!. Roasted steaming hazelnut meets hazelnut cream meets dark chocolate a hint of vanilla and cinnamon plus roasted pine nuts, walnuts and almonds steaming up through your entire scenting senses. Wow! That’s a really strong fellow – not strong when it comes to its pushing parameters but when it comes to its full taste. Within the second infusion you definitely are going to experience a herbal mineral flair too which also tingles your palatal, teeth and throat. This is for sure a Winter tea with all its warming benefits. This tea does might sound not that complex as some other ones do when it comes to a variety of nuances but within its little cosmos this Competition Dong Ding is definitely a precisely and masterfully composed Oolong with a deep nutty and chocolatey profile. If you want to compare it I would say it somehow reminds me of a fusion between a Wuyi Bai ji guan Yancha and a nicely roasted Japanese Houjicha. There is no end to this tea – after a countless infusions I stopped drinking because I noticed that my body had enough. This fellow keeps going and going

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92

There is so much going on within this Taiwanese Oolong – hints of roses changes the palette immediately with a thick and dense scent and taste of orchid, magnolia and osmanthus but even those ones aren’t enough to describe this intense floral overload ~ but in a very VERY good and masterly composed way. The texture is so fresh and creamy at the same moment. With this elegant creaminess comes also a perfect taste-wise counterpart to it which would be described best as butter biscuit. This is my second Baozhong by TTC and I think they were ones of the best I’ve had so far. Highly recommendable!

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90

I love this typical Sun Moon Lake aroma of fresh harvested tomatoes with all the intense bouquet of the green twigs of those fresh juicy red vegetables. The whole aspect of this symphony really reminds me of a freshly made tomato basil sugo with a breeze of oregano.
The actual taste is quite sugary sweet with a cherry candy main accent plus a fine little subtle salty sea breeze cherry blossom composition. There is also something very herbal going on which reminds me a bit of a nice mixture of eucalyptus and the herbal origin called marshmallow (not the campfire sugary ones). Within its echo there is also a hint of citrus noticeable like if the black tea was gently infused with a touch of fresh lemon. Very enjoyable great composed black tea with a lot of constant sweetness to it!

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80

Sipdown (515)!

Oh boy, my cupboard is just… Can you say ‘explosion’?

This sample came from Kittenna – it’s something that, if I were looking to place an order with Taiwan Tea Crafts, I could actually see myself being interested in ordering so I was excited to try it out. I believe I have tea from lot 364, for what it’s worth.

Normally this is something I’d likely look to try Gong Fu, but I don’t have quite a big enough sample to give it a proper go as a Gong Fu tea so I’m just drinking it Western instead. I think it still gives me a pretty good representation of the flavour though. It’s actually really good, and quite smooth! More of a full bodied flavour for sure. I’m getting a mix of notes including heavy roast/toastyness, whole wheat bread, and a little bit of char in the body and finish, honey top notes, floral and raisin undertones, and wood in the aftertaste. It’s a good balance of more umami type tasting notes, and overall natural sweetness.

Really tasty!

Kittenna

Oooh, I should have thought of that and given you a bit more! Will try and remember for next time. I just didn’t want to overload you too much, haha.

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86

Received this tea as a sample with my massive December order. Normally don’t drink a lot of black tea with the exception of bud teas like Jin Jun Mei or Dian Hong, so I was excited to give this a try. Happy to say that Taiwan Tea Crafts has impressed once again!

The dry leaves were surprisingly aromatic. Notes of candied apricots, plums, and fruit leather. The wet leaves, however, were much more interesting with a spicy/sweet combination reminiscent of cinnamon rolls beneath a familiar black tea earthiness.

I took this for five steepings at 6/3/6/8/10 seconds accordingly. I was starting to get a little jittery after five, since I was drinking alone, but could very easily have taken this tea for more. The liquor was light amber with a medium body and an immediate hit of stone fruit sweetness on the palate. Plums were the dominant flavor to me but dates, figs, and candied apricots all came through as well. There was a spiciness like cinnamon beneath the surface if you looked for it. Flavor was consistent through the first four infusions with maybe a slight shift toward the teas spicier notes in the fifth.

Overall, a pleasantly sweet black tea with no overwhelming or imbalanced flavors. I could definitely see this tea becoming one of the go-to black teas in my shelf.

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 OZ / 120 ML

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