Tried more tea than usual. Improved the flavor. Delicious when cooled, but still warmer than room temperature.
“Tried more tea than usual. Improved the flavor. Delicious when cooled, but still warmer than room temperature.” Read full tasting note
“5g, 100mL teapot, 195F, no rinse, 5 steeps of 30/45/60/75/90s Somehow this sample I picked up form the bulk tea section of the co-op ended up in a jar at home that formerly housed onion powder?!? ...” Read full tasting note
“I’m not much for floral tastes & aromas, but I found this tea very refreshing with it’s subtle honeysuckle flavor. 2nd and 3rd steeps were the best.” Read full tasting note
“Definitely has a strong flower aroma and taste, but as stated, not overpowering. Light in color, and the taste of the tea does seem to linger after sipping, which is nice. A great tea to have...” Read full tasting note
This lightly oxidized Oolong comes from a farm in the Anxi Region from which we have purchased tea for a number of years. Rich green leaves have been rolled capturing a wonderful floral aroma. The leaves will slowly infuse and begin to release their essential flavors. With infusion, a golden liquor offers floral notes. This tea is rich, use sparingly, rinse the leaves then infuse in water of about 195–200 degrees and steep for 1 –1/2 minutes. It will provide multiple steeps.
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5g, 100mL teapot, 195F, no rinse, 5 steeps of 30/45/60/75/90s
Somehow this sample I picked up form the bulk tea section of the co-op ended up in a jar at home that formerly housed onion powder?!? You can guess what the dry nuggets smelled like :/ They weren’t entirely cloaked by that odor and I could smell some toastiness underneath. Warmed leaf also smelled toasty.
The onion powder scenting didn’t come through in taste. The tea was pretty mellow for the first 3 steeps with light toasty, peachy, honey and fruit flowers tastes. Clear tawny hue, light-bodied with some astringency. Aftertastes were also light but hung around for a while. Not much aroma. With the fourth steep, the flavors really came forward with additions of apricot, lemon, minerals, wood and cream and some fluffy lactic acid tartness around the salivary glands. Fifth steep and it was done.
Given that the tastes didn’t really open up until the fourth steep, I’m thinking this tea might do well with a longer western infusion. I’d also like to increase the temperature to see how the tea responds, hopefully without gaining more astringency.
Flavors: Apricot, Cream, Fruit Tree Flowers, Lemon, Mineral, Peach, Tart, Toasty, Wood