Thyolo Oolong

Tea type
Oolong Tea
Ingredients
Not available
Flavors
Cranberry, Dark Wood, Hay, Meat, Oak wood, Raisins, Astringent, Bitter, Floral, Malt
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Scheherazade
Average preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 oz / 100 ml

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3 Tasting Notes View all

  • “This is from 2014. I drank this side-by-side with a 2012 thyolo. The leaves are slightly crushed, and they offer an aroma of dark wood, hay, raisin, and dried cranberries. I warmed up my gaiwan and...” Read full tasting note
    80
  • “From the Regional Group Buy. I had difficulty experimenting with this, especially getting the temperature right. I should have divided the leaf better. I first brewed 5g gongfu-style in a ceramic...” Read full tasting note
  • “The brew smells floral, but I’m not getting a lot of that in the flavor, thankfully. It’s one of those “half black, half oolong” teas that makes me wonder if the tea isn’t having some sort of...” Read full tasting note
    86

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3 Tasting Notes

80
499 tasting notes

This is from 2014. I drank this side-by-side with a 2012 thyolo.

The leaves are slightly crushed, and they offer an aroma of dark wood, hay, raisin, and dried cranberries. I warmed up my gaiwan and began my brewing. The warmed leaf gives off a strong savory aroma of roast beef and other meaty scents along with some dry wood. I washed the leaves once and steeped away. The taste was nice and smooth with agave and oak tastes. The tea was a bit odd with desert blossoms coming off the cup along with sawdust, but it was enjoyable. The tea gave a very nice thick and sweet aftertaste. I liked this tea.

https://www.instagram.com/p/BRVxcXngCjG/?taken-by=haveteawilltravel&hl=en

Flavors: Cranberry, Dark Wood, Hay, Meat, Oak wood, Raisins

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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364 tasting notes

From the Regional Group Buy. I had difficulty experimenting with this, especially getting the temperature right. I should have divided the leaf better. I first brewed 5g gongfu-style in a ceramic gaiwan and then the other 5g semi-Western in a glass test tube steeper.

The dry leaf smells woody, sweet and herbal. Letting the leaf rest in the pre-heated gaiwan brings out fruity notes. The fruits are much stronger in the wet leaf aroma. I couldn’t pick out any specific fruits – I smelled nondescript jams, but they were very sweet.

The liquor is the color of apple juice and and has a medium body for both sessions.

Gongfu
No rinse. Steeping times: 30, 20, 40; 1 minute, 2, 6. The first infusion is sour and fruity. Urgh. Thankfully, the sourness disappears after that. The second and third infusions resemble Bai Hao in that they have similar sweet and fruity notes. Four, five and six also resemble Bai Hao and have an additional malty, astringent flavor that I usually taste in lighter Assams. There is also a consistent sweet aftertaste.

Semi-Western
Steeping times: 1 minute, 1.5, 2.5, 5. Kind of disastrous. It wasn’t until too late that there were a lot of broken leaves in this batch. Basically, the liquor tastes tannic, sweet, and sour all at once throughout the session.

If I had another shot at this oolong, I’d experiment with the gaiwan again. Still, as much as it tasted better then, it was only OK for me. (I do think that I had problems with leaf amount. I find myself at wits end when it comes to not brewing teas with a non-gongfu approach, Japanese greens excepted.)

Preparation
175 °F / 79 °C

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86
239 tasting notes

The brew smells floral, but I’m not getting a lot of that in the flavor, thankfully. It’s one of those “half black, half oolong” teas that makes me wonder if the tea isn’t having some sort of identity crisis. Since I like blacks and oolongs though, this tea is ideal for me. It’s like a black plus.

The tea is on the malty side, with a bit of bitterness an astringency, but not much. There is some tannic as well. Clearly this is the black side of the tea.

But there is also a hint of floral, which reminds me of heather—the flower, not the person. It has that darker oolong kind of flavor with a creamy mouthfeel. Pretty nice for the morning.

Flavors: Astringent, Bitter, Floral, Malt

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