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“When I saw the picture of this tea, I thought finally! A Dancong style American oolong! I was wrong as it is more Taiwaneese, but still, it is the kind of oolong I like. I brewed it an easy...” Read full tasting note
This U.S. Farm-to-Table oolong is the third tea from The Great Mississippi Tea Company. More mature tea leaves are plucked, which contain more aromatics, and withered indoors in a process that simulates sun drying. The leaves are then twisted length-wise, and lightly oxidized The tea liquor is light gold and has a distinctive floral note reminiscent of high mountain Taiwanese oolongs.
Jason McDonald and Timothy Gipson, pioneers in artisanal U.S. Farm-to-Table teas, have invested considerable time and effort to produce a trio of great Farm-to-Table American teas: Mississippi Queen green tea, Black Magnolia black tea, and Delta Oolong.
At considerable expense to them, Jason and Timothy hired the world’s foremost tea propagation experts and involved plant experts from Mississippi State University. After securing and planting dozens of different tea cultivar plants from around the world, they determined which plants would grow and produce flavorful teas in the terroir of central Mississippi.
Jason McDonald is an ancestor of Daniel Boone and a “Kentucky Colonel.” Jason and Timothy own land in Hawaii and are growing tea there as well .
Any simply prepared, shrimp, oyster, or fresh fish from the Gulf. Also delicious with scallops, lobster, sushi, sashimi.
Simply prepared chicken.
Mississippi Sweet Potato Pie
Delicious with mild triple creme cheeses.
Chocolate desserts, bread pudding, Cafe du Monde-style beignets, and any cream-based dessert.
Company description not available.
Delta Oolong
The Great Mississippi Tea CompanyFall Harvest
Steep City TeasOolong tea from Hon.yama, fall harvest, "Midorigo"
Thés du JaponOolong tea from Hon.yama, fall harvest, "Haru-meguri"
Thés du JaponPear Mountain Oolong (Fall Pick)
Mountain Stream TeasFall Harvest Blend
FairmontWhen I saw the picture of this tea, I thought finally! A Dancong style American oolong! I was wrong as it is more Taiwaneese, but still, it is the kind of oolong I like.
I brewed it an easy western, starting off at around 50 seconds. The description of this one was apt; it looked like a dark Baozhong, and tasted very close to a Baozhong and a Four Seasons of spring. It had a savory squash note too, but it was very green and IMMENSELY floral. I got orchid, lilac, gardenia, watercress, and more green and mineral based qualities. It did make me think of a swamp interestingly enough. Perhaps that was psychological, but there it was.
You could probably pass this as a Taiwaneese oolong to someone just getting into teas, but the bizarre mineral, green quality was what set it a part. It was almost earthy and sour like a sheng, although the tea overall was not too astringent or bitter. It was very pleasant, and I do think it can compete with standard Taiwaneese teas. I am also glad I got this before it sold out, because it is that good. I’m holding off on a rating just in case I give it a high novelty rating, but I will say it’s good and I hope there is some way to encourage more American grown teas in this style. It’s a shame that the demand for this kind of tea is so niche, though.
