drank Jade Oolong by Mountain Tea
19 tasting notes

The dry leaves are much larger than most other oolongs I have had, and unfurl into long twigs with several large, whole leaves on the majority of them. What oolong balls open up into almost always astounds me. I brewed this tea gongfu-style in a small porcelain teapot.
With this steeping, I got a faded dandelion-yellow color broth that had a simple, bakey aroma without too much apparent depth. While I’ve not had other Jade oolongs, this particular one seems at least very closely related to a medium-baked Muzha tiekuanyin. The taste at first seems relatively two-dimensional, but it has a light, pleasant astringency paired with a faint, almost honey-nut tone, along with a ubiquitous, slight herbaceous underscore.
I’m not particularly crazy about this tea, but I’d definitely recommend it for someone who likes lightly roasted tiekuanyins.

190 °F / 87 °C 1 min, 15 sec

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I live with my paternal family and boyfriend on a small, family-owned alpaca farm in the Pacific Northwest. I’ve been drinking tea, not considering tisanes, since I was relatively small and first allowed caffeine. Here, we are lucky enough to have two lovely, non-chlorinated wells, so I have relatively unlimited access to nice water that doesn’t influence the taste of my tea, and it certainly feels like a privilege. I prepare tea gong fu style, sometimes with an Yixing pot, and sometimes with a small porcelain pot or gaiwan, as that works best for many of my greener oolongs. I love learning, talking about and making tea.
One of my favorite things about making gaoshan oolongs is the focus and care that takes to make them truly shine. If I’m having a rough day, I can sit down and just focus on the time, temperature of the teaware, etc, and it is completely distracting from whatever is upsetting me.
I think that, however, the most fun is in trying new teas (particularly oolongs; they’re just too wonderful) and working with them to learn how to make them taste their best.
I had a job at the island’s tea shop for a while, and enjoyed the opportunity to learn and teach about teas, and to taste anything I wanted of the stock.


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