Golden Dragon Black Pearl Oolong Tea, Lot 544

Tea type
Black Tea
Ingredients
Black Tea
Flavors
Baked Bread, Cinnamon, Creamy, Earth, Floral, Grain, Grass, Hay, Honey, Malt, Musty, Oats, Smooth, Sweet, Toast, Wood, Berries, Cream, Raisins, Rose, Wet Wood, Citrus, Tangy
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
205 °F / 96 °C 0 min, 30 sec 5 g 5 oz / 137 ml

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8 Tasting Notes View all

  • “365 Days of Tea Challenge – Day 31 Sample Sipdown! (65) Yay, I made it through the first month of my challenge! ❤ Trying out my new easy/travel gaiwan that I bought on a whim from Amazon. I...” Read full tasting note
    80
  • “This is like the chicken noodle soup of black tea. It’s gentle and delicate, bordering on bland but enjoyable for what it is. Although its technically a black tea, it’s processed similarly to a...” Read full tasting note
    87
  • “When I saw a black tea made from the Four Seasons varietal, I had to try it. I soon discovered that it’s very different from your standard Ruby 18, and not necessarily in a way that I enjoy. I...” Read full tasting note
    75
  • “Finished this one off today to start my morning. I am in pnic mode about the incoming teas i have , so the next few weeks are going to be all about drinking up my puerh and getting a few more teas...” Read full tasting note
    78

From Taiwan Tea Crafts

Why is this tea listed in the black tea section when it is labelled as an oolong? But wait, it is also listed in the oolong section…maybe this is simply a marketing ploy! – that would never be our intent! In essence, it is a bit of a hybrid tea made by our family’s very own prize-winning black tea producer: Jin Long. When we dabbled into tea making a few years back, we produced a very popular Four Seasons Black Tea, Lot 216 and have tried to reproduce the lovely tangy and refreshing taste that made it so easy to drink. I think that Jin Long has nailed it with this Black Pearl Tea made from the same Si Ji Ching cultivar that is the hallmark of our tea making township. The tea was oxidized and processed as a black tea in our family’s factory but finished like an oolong in a friends facility, hence the nice rolled dark pearls. I guess by now we don’t need to explain the name of this tea? How is it in the cup, you may ask? Well, we were looking to capture the vivacity of the Si Ji Chun Cultivar and highlight the creamy oat cereal aroma topped with fruits. The taste is tangy with citrus fruit notes, more like mandarins, with hints of hints of stone fruit and other exotic fruits and… no trace of bitterness (this is also our No. 1 tea for making cold infused iced tea, simply lovely!). This a perfect everyday tea. And why is called Golden Dragon, you may ask? There is no clever marketing ploy here. It so happens that the maker’s name is Jin Long which means Golden Dragon. He is also a member of the family. And we will humbly add that he fully merits to have this magnificient tea bear his name!

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8 Tasting Notes

80
1528 tasting notes

365 Days of Tea Challenge – Day 31

Sample Sipdown! (65)

Yay, I made it through the first month of my challenge! ❤

Trying out my new easy/travel gaiwan that I bought on a whim from Amazon. I really like it except for the fact that the little silicone band around its midsection does not stay cool enough when brewing at this temperature, especially as the steeps grow longer. So I may have to reserve this little guy for lower temperature teas.

This is a lovely little Taiwanese tea. I fully admit to having a soft spot for oxidized Taiwanese teas, both oolong and black varieties. This one is a sort of a hybrid between the two, which is intriguing.

The flavor throughout the session was a lovely and comforting blend of baked bread and raw grain/oat notes, along with a big dollop of cinnamon honey. There was also a light floral flavor and a slight earthy grassiness present in some steeps. I loved the lasting sweet cinnamon honey aftertaste that lingered after each sip!

I did smell some tart stonefruit and dried fruit aromas in the wet leaf and the tea itself, but I didn’t really get a lot of fruitiness in the taste. Perhaps a touch of dried fruit? I was surprised by how tart and plummy the wet leaf smelled compared to the flavor of the tea.

Overall, it was just what I’d hoped for from a Taiwanese black. I really do love that freshly baked bread with cinnamon honey butter flavor!

6g – 130ml – 200°F – 5/15/25/35/50/80/180s

https://www.instagram.com/p/BtTzz5NlhhM/

Flavors: Baked Bread, Cinnamon, Creamy, Earth, Floral, Grain, Grass, Hay, Honey, Malt, Musty, Oats, Smooth, Sweet, Toast, Wood

Preparation
200 °F / 93 °C 6 g 4 OZ / 130 ML

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87
381 tasting notes

This is like the chicken noodle soup of black tea. It’s gentle and delicate, bordering on bland but enjoyable for what it is. Although its technically a black tea, it’s processed similarly to a oolong hence the name. The leaves are loosely rolled like an oolong and the steeped tea is a very light amber color. There’s almost no malt here and no bitterness. It’s got a sweet honeyed taste with notes of berries, rose, and buttercream. Very soft and light bodied.

I gongfued this but have a feeling western steeping may coax out a stronger flavor and perhaps the citrusy notes TTC mentions. Black tea aficionados will probably be bored by this tea however as a fan of light teas, I find this a good choice for relaxed casual drinking.

Flavors: Berries, Cream, Honey, Raisins, Rose, Wet Wood

Preparation
Boiling 0 min, 30 sec 3 g 5 OZ / 160 ML

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75
145 tasting notes

When I saw a black tea made from the Four Seasons varietal, I had to try it. I soon discovered that it’s very different from your standard Ruby 18, and not necessarily in a way that I enjoy. I steeped 5 g of leaf in a 120 ml teapot at 200F for 10, 12, 15, 18, 20, 25, 30, 40, 60, 90, 120, and 240 seconds.

The first steep tastes like Red River cereal, with oats, grain, cream, and honey notes. The second steep is similar, although there’s a floral, tangy aftertaste that reminds me of Four Seasons oolong. Four steeps in, this still tastes like breakfast cereal. The aftertaste is the most interesting part of this tea, where its Four Seasons character emerges. Although the Taiwan Tea Crafts website mentions citrus fruits, I don’t pick them up consistently, although I do get hints of citrus from time to time in later steeps.

This is a unique black tea that I’m happy to have crossed off my list. However, there’s a reason why I haven’t had Red River cereal since I was a kid. Since Taiwan Tea Crafts recommends drinking this tea iced, I’ll see if that brings out more of the citrus flavours.

Flavors: Citrus, Cream, Floral, Grain, Honey, Oats, Tangy

Preparation
200 °F / 93 °C 5 g 4 OZ / 120 ML

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78
10056 tasting notes

Finished this one off today to start my morning. I am in pnic mode about the incoming teas i have , so the next few weeks are going to be all about drinking up my puerh and getting a few more teas closer to a sipdown. The last little bit of this is off to a tea friend to try out since i know i have a few packages to go out and it’s been far too long since i shared tea with far away friends!

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