Yu Lan Xiang

Tea type
Oolong Tea
Oolong Tea Leaves
Butter, Cream, Floral, Honeysuckle, Osmanthus, Thick
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Loose Leaf
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Edit tea info Last updated by John Ciubuc
Average preparation
185 °F / 85 °C 0 min, 15 sec 4 g 4 oz / 110 ml

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1 Tasting Note View all

  • “This is a strip oolong. Has quite large leaves and not a terribly large amount of bruising (oxidation), so an overall slightly less-oxidized oolong. I am using around 4g in 110mL, at 180-185F The...” Read full tasting note

From Seven Cups

Once brewed, the tea has a full-bodied flavor that fills the entire mouth. The degree of intensity of its natural magnolia fragrance endures through numerous infusions.

The name, “Magnolia,” comes from the natural floral aroma of the variety of tea bush used in its production. Coaxing this natural fragrance out of the leaves is largely due to the skill of the master who withers, oxidizes, and roasts the tea. A skilled tea master will carefully control the speed of leaves’ oxidation during a tea’s processing to help develop and highlight the unique qualities of its natural aroma.

About Seven Cups View company

Seven Cups is an American tea company based in Tucson, Arizona. We source traditional, handmade Chinese teas directly from the growers and tea masters who make them, and we bring those teas back from China to share with people everywhere.

1 Tasting Note

47 tasting notes

This is a strip oolong. Has quite large leaves and not a terribly large amount of bruising (oxidation), so an overall slightly less-oxidized oolong. I am using around 4g in 110mL, at 180-185F

The wet aroma is fantastic and very strong and thick! Lots of ‘dark fruit’ notes, like berries, with a great degree of floral and magnolia aroma accompanying it.

The taste itself is quite the treat. It is smooth, but quite thick and juicy as well — definitely not a light oolong. It has a very creamy, buttery texture and flavour throughout. Very floral, with osmanthus and honeysuckle being the main contributors.

There is a very slight astringency, but it’s only mainly noticed as part of the aftertaste, or if you were to overbrew it.

On the fourth steep, the leaves have mostly fully opened up.

At this point, the tea has been consistant with its profile. Very creamy and very floral, thick but juicy as well. Very minor astringency — mainly detected as part of the aftertaste. A nice thing about this tea is that the more you let it cool down (after the steep and removing the leaves, just letting it cool in a cup), the floral notes slightly fade but it becomes far more creamy and buttery.

on the fifth steep, creamyness has started to fade but the floral notes remain the same.

sixth steep, the cream is on it’s last legs but the osmanthus remains persistant.

seventh steep. I would consider this tea to be ‘exhausted’ by now. Cream is gone, floral is way too subtle, and you mainly taste the husk of the leaf. I’ll consider my session to be complete by now.

As for a summary, the first half of the steeping session gives you a very thick, juicy, creamy (butter and cream), and floral flavour. The creamyness and floral both fade, but the cream is the first to go. There is very little astringency, and even after all seven steeps my throat doesn’t feel dry at all, only the surface of my tongue feels a bit dried. A very pleasant and thick oolong, an absolute treat to have.

Flavors: Butter, Cream, Floral, Honeysuckle, Osmanthus, Thick

185 °F / 85 °C 0 min, 15 sec 4 g 4 OZ / 110 ML

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