Tea type
Oolong Tea
Ingredients
Not available
Flavors
Autumn Leaf Pile, Malt, Resin, Tobacco, Yams, Drying, Lychee, Muscatel, Pastries, Rosehips, Spices, Spicy, Sweet, Vanilla, Vegetal
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Loose Leaf
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 1 min, 0 sec 4 g 3 oz / 83 ml

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From Our Community

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3 Own it Own it

5 Tasting Notes View all

  • “I was underwhelmed by this one. I am not into oolongs that wish they were black. It is hard to say why this one was so meh for me, but of the oolongs I’ve tried at this price point, it is one of...” Read full tasting note
  • “This was a pretty mediocre tea. It’s one of those dark oolongs that tastes more like a black tea than an oolong which isn’t necessarily bad if the flavor is there. Unfortunately, that wasn’t the...” Read full tasting note
    65
  • “This red oolong has a great multi-faceted flavour with depth that’s fairly uncommon. It lacks a bit in terms of its aroma and, to a lesser extent, the mouthfeel. The thickness is pretty good, and...” Read full tasting note
    84
  • “I spent a while this morning picking the last of the persimmons off my aunt’s tree… upwards of 80 fruits, not including the handful pecked by birds and the resident fat squirrel. The tree has...” Read full tasting note
    92

From Mountain Stream Teas

A heavily oxidized tea from Taidong, this Red Oolong is a real treat. Rich rose and other floral flavors pour out of its earthy red tones. Please keep in mind that this tea is not roasted! The flavor and color comes from a longer oxidization process than most other oolongs. The perfect mix of black and oolong teas!

Elevation: 300m

Status: Certified Organic

Cultivar: Big Leaf Oolong

Oxidization: 80%

Season: Winter 2017

Method: Hand picked, processed on site, very small batch

Region: Luye, Taidong

Recommend Brewing Style:

Gong Fu Style: 3-5g per 100ml, ~100C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 5-6 steeps.

Western Style: 3g per 100ml, ~100c water for 3 minutes. Lasts 2-3 steeps.

About Mountain Stream Teas View company

Company description not available.

5 Tasting Notes

101 tasting notes

I was underwhelmed by this one. I am not into oolongs that wish they were black. It is hard to say why this one was so meh for me, but of the oolongs I’ve tried at this price point, it is one of the most forgettable.

Preparation
3 g 2 OZ / 50 ML

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65
414 tasting notes

This was a pretty mediocre tea. It’s one of those dark oolongs that tastes more like a black tea than an oolong which isn’t necessarily bad if the flavor is there. Unfortunately, that wasn’t the case here. It started off with with roasty, malty, tobacco-like flavors. On the nose I got notes of resin and sweet potato. The next steep tasted like an dry pile of leaves. On the third steeping, there’s tobacco, a mushroomy earthiness, and a shou puerh like flavor. The last steep tasted like a generic black tea. I stopped here because I couldn’t stomach any more of it.

Overall, I was bored by this tea. It had little to no aroma, no sweetness, and lacked the warm toasty goodness of a normal baked Taiwanese oolong. Fans of heavier oxidized tea might like it, but I’ll take a humble dong ding over this any day.

Flavors: Autumn Leaf Pile, Malt, Resin, Tobacco, Yams

Preparation
200 °F / 93 °C 1 min, 0 sec 3 g 4 OZ / 120 ML

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84
358 tasting notes

This red oolong has a great multi-faceted flavour with depth that’s fairly uncommon. It lacks a bit in terms of its aroma and, to a lesser extent, the mouthfeel. The thickness is pretty good, and there is a very nice bubbly quality to it, I just found it to not be coating enough to provide the best possible experience. It is possible, that you need a “mountain stream” water for that though ;)

It might be that my expectations for red oolongs are generallly skewed. I like them a lot, but since the first one I ever tried – the Longan Nectar by TS – was far better than any other I had later, I tend to rate them lower.

Flavors: Drying, Lychee, Muscatel, Pastries, Rosehips, Spices, Spicy, Sweet, Vanilla, Vegetal

Preparation
Boiling 0 min, 45 sec 5 g 3 OZ / 100 ML
derk

Lychee didn’t even cross my mind but it also fits. Maybe rambutan, too. I’ve never had longan fruit. Great, you’ve given me another tea to add to my Taiwan Sourcing wishlist. I just visited the site and saw they have an Osmanthus GABA oolong. Sigh.

Togo

I had to google what rambutan is :D
I always like to try new fruits whenever I see some I haven’t had, but I never came in contact with either rambutan or longan fruit.

The Longan Nectar and Alishan GABA are spectacular from the TS offerings. You should definitely get some.

derk

I’ve only had rambutan in Vietnam. It is available fresh here in California but it is exorbitantly expensive. It tastes a lot like lychee!

Thanks for the recommendations.

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92
481 tasting notes

I spent a while this morning picking the last of the persimmons off my aunt’s tree… upwards of 80 fruits, not including the handful pecked by birds and the resident fat squirrel. The tree has produced at least 300 large, edible fruits over the past 4 weeks. I ate some persimmon cookies last night after having a garden salad with sweet chunks of persimmon in the mix. And I had a cup of this tea this evening. Maybe it’s wishful thinking but the fruit note in this tea might also include persimmon. Or just be persimmon. The fruity note is so smooth and out of reach, almost like I was stretching the picker basket all the way to the top of the persimmon tree to get the last few orange fruits.

Teatotaler

We have an extremely fruitful persimmon tree in our front yard here in Virginia. I’ve thought about making some persimmon pudding. I’ve never had persimmon cookies but I imagine they’re wonderful!

derk

Persimmon pudding sounds like a treat and something I might make for Thanksgiving since we have 13 quart-sized bags of puree to use up. Do you have a recipe?

derk

Thank you! I hope the persimmon pudding ends up delicious if you decide to make some.

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