Shibi High Mountain Winter Oolong Tea, Lot 633

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Flowers, Fruity
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by LuckyMe
Average preparation
185 °F / 85 °C 0 min, 45 sec 4 g 3 oz / 90 ml

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  • “This is my 6th straight harvest of Shibi oolong from TTC and once again it’s a magnificent tasting tea. There are some interesting changes from last winter’s super tropical, pina colada-y harvest....” Read full tasting note
    96

From Taiwan Tea Crafts

Many times we get asked what is our favorite high-mountain tea. To be fair, we like them all, but if we were to name one that we keep going back to for a rewarding experience, this one will be on the top of the list. Consistency is definitely a sign of quality, both in the growing practices as well as the craftsmanship behind the transformation of the leaf into tea. Our Shibi collaborator has done it again with this superb Lot 633. This is our fifth winter offering from this producer, and probably his best to date. The clean crisp feel of this tea is still present with the mellowness and balance one can expect from a winter offering. The liqueur peaks with succulent notes of spring flowers and smooth vegetal nuances that culminate with a long and smooth finish. The nice thick leaves farmed responsibly are very generous and will give many satisfying infusions of joy in the cup. This tea complies to EU standards in residual pesticide content – one of the strictest norm in the world, presently. You simply can’t go wrong with this tea!

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1 Tasting Note

96
413 tasting notes

This is my 6th straight harvest of Shibi oolong from TTC and once again it’s a magnificent tasting tea. There are some interesting changes from last winter’s super tropical, pina colada-y harvest. This year’s crop is all about the intense florals which hit you as soon as you open the pouch.

Dry leaf smells of fresh vegetation, cream, and daffodils. Following a rinse, wildflowers and magnolia appear along with vanilla cream and citrus notes.

The tea liquor has a bright green color. First steep tastes of sweet grass and orchid, teasing the tongue with glimpses of what’s to come. Subsequent steeps reveal thick, luscious flowers, and a faint hint of coconut cream. As the steeps progress, it becomes fruitier, gaining a nice syrupy viscosity and honey-like sweetness. The longevity of this tea is astounding. It simply doesn’t want to quit. I can easily push it to over 10 rounds and still get great flavor.

One thing to note about this tea is you need to be gentle with it. I start off most green oolongs at 195 F or so and crank the heat to boiling within a few steeps. For this one, you want to stay in the 185-190 F range and carefully increase the heat to coax out the delicate flowery notes otherwise it punishes you with astringency.

Officially my favorite tea from TTC and one of my top 3 Taiwanese high mountain oolongs of all time.

Flavors: Flowers, Fruity

Preparation
185 °F / 85 °C 0 min, 45 sec 4 g 3 OZ / 90 ML
teepland

Sounds like an amazing tea! I will have to try the lower temperatures with green oolongs to see if that helps maintain the flavor.

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