Long Feng Xia High Mountain Oolong

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
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Loose Leaf
Caffeine
Not available
Certification
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Edit tea info Last updated by LuckyMe
Average preparation
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2 Tasting Notes View all

  • “Floral and vegetal aroma in the infusing leaves. Smooth mouth feel. My first sip was full of vegetal notes. Eventually, I will make zucchini bread but having a gong fu session sounded so nice....” Read full tasting note
    88
  • “Sipdown. A wonderful session marred only by my pocket pipe kyusu slipping from my hand during cleaning and shattering. Sigh. I love mini teaware for solo sessions especially with pricier tea...” Read full tasting note
    95

From Wang Family Tea

The Long Feng Xia is located inside the Shanlin Xi tea growing area. At an altitude of about 1,900 meters, Long Feng Xia is sometimes known as the Lishan of Shanlin Xi.

The dry tea leaves are semicircular bright green pearls with a slight aroma of nori. After the rinse, the first round of brewing releases a strong floral fragrance. The taste is that of steamed edamame with a hint of dried fruit sweetness. Notes of cedar wood are also present. The aftertaste is smooth and has a long lasting huigan (returning sweetness). The second round of brewing remains somewhat vegetal. Additionally, a light milky fragrance is also present. While this might sound similar to Jin Xuan oolong, it is much more mellow and crisp in nature. The aftertaste has become more intense and much sweeter. The third round of brewing brings on yet another transformation. The tea soup is fragrant like gardenia flowers and has become thick and full of floral sweetness. A distinct orchid note, reminiscent of high mountain Lishan oolong, is also present, along with a subtle hint of minerality towards the back of the palate.

About Wang Family Tea View company

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2 Tasting Notes

88
1033 tasting notes

Floral and vegetal aroma in the infusing leaves. Smooth mouth feel. My first sip was full of vegetal notes. Eventually, I will make zucchini bread but having a gong fu session sounded so nice. Grassy notes come out a bit as you steep it longer. Similar to Japanese grassy notes but with more mineral tones. A bit of popcorn, steamed green beans, and some minerality in the wet leaves. Now on the 4th session. I think. There is an interesting clarity to the flavor. The vegetal notes are mellowed As are the floral notes. But for some reason the word clarity comes to mind first.

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95
638 tasting notes

Sipdown. A wonderful session marred only by my pocket pipe kyusu slipping from my hand during cleaning and shattering. Sigh. I love mini teaware for solo sessions especially with pricier tea like gaoshan. Luckily I have my 50ml shibo to fall back on which I’ll now need to be extra careful with.

This was the last tea from my Wang Family Tea order. I have to say, I‘ve really enjoyed all of the high mountain oolongs I tried from Wang. Not only were they all good but I noticed their tea didn’t go stale as quickly. Green oolongs usually deteriorate within a few weeks. I took me nearly 3 months to get through this one and it suffered only minimal loss of freshness.

Dry leaf smelled like pear and lily. Upon placing in a warmed gaiwan, kettle corn and magnolia aromas appeared. More florals and a scent of honeycomb following a rinse.

The tea starts off light and fresh, building body as it progresses through steeps. Luscious spring flowers with notes of orchid and daffodils. Not too thick texture or heavy body but elegant and understated.

It’s best when gongfu steeped but is also nice western style or when all of the infusions are combined.

Leafhopper

Sorry to hear about your teaware mishap. It’s always sad when that happens. I like Wang Family Tea as well, and their oolongs seem to be on the floral side.

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