This is definitely a really pleasant tea. Though I keep seeing it described as a fruity tea, my experience was definitely predominantly with nuttier flavors. I’d never had a tea before that struck me as nutty, and this was a pleasantly surprising change of pace. The leaves themselves are pretty to look at; they’re all different shapes, but still somewhat uniform, and they’re a lovely mix of brown, black, and white-ish. The liquor is somewhat darker and more orange than the greener beaded taiwan oolongs, and gives the impression of being heavier, but is generally a refreshing but cozy pot of tea.
It also, compared to other teas, seems rather forgiving as to steeping time. I had just added the hot water for one tasting, when something made it necessary for me to leave for a bit, and I returned to oversteeped tea. Considering how long it had sat (maybe five to ten minutes, instead of 45 seconds to one minute), it was still quite drinkable.
A novel and pleasant tea for the money, and I plan to get more in the future, as I have depleted my sample packet.

190 °F / 87 °C 1 min, 0 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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