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“The First thing that you notice is the sweet apricot wafting from the dry leaf. The osmanthus is very strong and pleasant. A very refreshing tea overall. Nice almond and apricot notes. I think this...” Read full tasting note
Whenever I am in China during Osmanthus blossoming season the air is bursting with the most sweet, fruity aroma. I can become a little obsessed and find myself tracking down the trees or bushes to get a nose full of that fragrance. In China they use the flowers to make syrups which they drizzle over sweet dumplings. Drool.
I fell so in love with the smell of Osmanthus that I even smuggled a little tree from Hong Kong to the UK and everytime it blossoms I am amazed at how much aroma can come from the tiniest of flowers.
But you don’t have to break the law to experience this natural apricot and almond fragrance because we have this Osmanthus Oolong!
Made in a similar way to Jasmine tea, the producers make a high quality Tie Guan Yin and then mix it with hundreds of thousands of fresh Osmanthus flowers which give up their heavenly fragrance into the tea. Unlike Jasmine, Osmanthus does not taste bitter when they are dried and so the producer does not have to pick out all of the flowers to make high quality tea.
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The First thing that you notice is the sweet apricot wafting from the dry leaf. The osmanthus is very strong and pleasant. A very refreshing tea overall. Nice almond and apricot notes. I think this tea would be fantastic brewed cold. Tea gave out after the 6th steep, but the osmanthus was strong through till the 9th.
BREWING RATIOS, TIMES AND TEMPERATURES
WASH
6 g/100 ml at 90 C (194 F) for 1 to 3 seconds
CHINESE STYLE
6 g/100 ml (1/2 cup) 90 C (194 F)
Steep: one 25 seconds, two 30 seconds, three 35 seconds, four 40 seconds, five 45 seconds
WESTERN STYLE
{1 Tbsp/1 cup (2 g/240 ml) 194 F (90C)}
Steep: one 2 minutes, second 2.5 minutes
SCORING
90/100 or 5 STARS
NAME
Osmanthus Oolong
PRODUCTION
Spring 2016
VARIETAL
Tie Guan Yin
LOCATION
Anxi, Fujian Province, China
PICKING AND PROCESSING
up to third or fourth leaf
ELEVATION
500 meters (1640 ft.)
DRY LEAF APPEARANCE
loose rolled, mixed green color with some hints of oxidization and small yellow/gold osmanthus
DRY LEAF AROMAS
Sweet apricots and almonds
WET LEAF AROMAS
Sweet apricots, wood resin, hay and grass
TEA COLOR
Pale lemon yellow, white downy fluff floating on top
MOUTH FEEL
Refreshing and bright
TEA FLAVORS
refreshing, mineral, apricot and almond cookies
EMPTY CUP AROMA
Pine, almond and dry apricot
WET LEAF APPEARANCE
Large unfurled whole/broken leafs, olive green with hints of oxidization, an small pale osmanthus petals
BODY FEEL / CHA QI
refreshing, light, and mostly in the head
