88
drank Ginseng Oolong by Mandala Tea
301 tasting notes

Talk about root overload hehe. I’m eating a big bowl of congee with tons of ginger and been drinking Ginseng oolong along with it.

After I finished my Ginseng Oolong sample, I had bought some more so I can enjoy it often. Nothing really to add to my previous review except it is a really good Ginseng Oolong and once the little nuggets open up, you get steeps of really good Oolong.

Porcelain gaiwan, 6g, 110 ml, 10 steeps, 25s, 35s, 45s, 55s, 1m5s, 1m15s, 1m25s, 1m35s, 1m45s, 1m55s

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 110 ML

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Bio

Longtime casual tea drinker. In the past, mainly Sencha, Matcha. I’m currently into Oolong, Black & Pu’erh.

Gongfu cha is the main way I prepare my tea (gaiwan or Yixing teapot). I drink all tea… Usually unflavored. I do try some flavored now. Just as long as it doesn’t have any artificial sweetener.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, Yunnan sourcing, White2Tea, Lupicia. (Note: I love the teaware from TeaVivre and Yunnan sourcing.) Good experiences with 52Teas, Harney & Sons, Whispering Pines

Flavors I dislike are artificial flavors, especially artificial sweeteners. Strong lavender, violet, any strong floral-perfumey tea; cantaloupe, ripe papaya, sweet honeydew.

Can handle a little of the following: Rose, licorice, anise, jasmine, mint, spearmint, peppermint, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, all fruits except cantaloupe, chocolate, caramel, vanilla, milk, cinnamon, creme, bread, nuts, toasted, roasted.

I generally don’t add anything to my teas.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.

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USA

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