90

This was a good high mountain oolong though not the best representation of this highest grade Taiwanese tea. The dry leaf has the typical floral aromas of high mountain tea. I also smelled vanilla macarons, buttered beans, and hints of grass in the wet and dry leaf. The brewed tea has a flowery, nectar like sweetness with prominent notes of hyacinth and orange blossom. Pretty smooth through 8 steeps with some fruity hints of apricot and pina colada.

Though enjoyable, there was nothing about it that really stood out and tasted unique to me. It had the standard high mountain character and sweetness, but not much in the way of richness and texture. A nice Taiwanese oolong for sure, but not worth the price tag.

Flavors: Apricot, Butter, Cream, Flowers, Grass, Nectar, Orchid, Peas, Vanilla

Preparation
185 °F / 85 °C 0 min, 30 sec 3 g 2 OZ / 70 ML

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Bio

Fell into tea years ago, and for a long time my experience was limited to Japanese greens and a few flavored teas. My tea epiphany came a few years ago when I discovered jade oolongs. That was the gateway drug to the world of fine tea and teaware.

With the exception of a handful of lightly scented teas, I drink mostly straight tea. I love fresh green and floral flavors and as such, green tea and Taiwanese oolongs will always have a place in my cupboard. After avoiding black tea forever, Chinese blacks are beginning to grow on me. I’ve dipped my toe into a few puerhs now but it’s still relatively new territory for me. I also enjoy white tea and tisanes but reach for them less frequently.

Other non-tea interests include: cooking, reading, nature, MMA, traveling when I can, and of course putzing around on the interwebs.

IG: https://www.instagram.com/melucky

Location

Chicago

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