Nepal Silver Oolong Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Astringent, Autumn Leaf Pile, Drying, Honey, Sweet, Vegetal, Almond, Baked Bread, Butter, Candy, Floral, Grapefruit, Grass, Hops, Lemon Zest, Lemongrass, Menthol, Mineral, Muscatel, Nutmeg, Orange, Orange Blossom, Pear, Pine, Rose, Straw, Violet, Wood, Citrus Zest, Hay, Honeydew, Cucumber, Bergamot, Citrus, Spices, Thick, Fruity, Green, Malt, Fruit Tree Flowers, Lettuce, Orange Zest
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by What-Cha
Average preparation
180 °F / 82 °C 1 min, 15 sec 4 g 17 oz / 499 ml

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24 Tasting Notes View all

  • “Thank you to Crow-Kettle for a sample of this! I decided to use the whole 2 tbs because I’m going all out in my quest to use up all the caffeinated teas in my cupboard. This tastes more like a...” Read full tasting note
    73
  • “After being extremely impressed by What-Cha’s Nepal Jun Chiyabari ‘Himalayan Bouquet’ Oolong, I just had to try this one. Unfortunately, I have been a bit under the weather lately due to seasonal...” Read full tasting note
    95
  • “Glad i have more of this from crowkettle to have later. Busy verdict – i like it! It’s not too green oolongy and has a really nice finish to it. I’d call it slightly floral but i wouldn’t want...” Read full tasting note
    85
  • “I’m winding down with a gongfu session for the evening. I’m currently craving a 1st Flush Darjeeling, but since I don’t have any this does well in a pinch! Tonight I’m getting the usual smooth cup...” Read full tasting note
    90

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24 Tasting Notes

73
2551 tasting notes

Thank you to Crow-Kettle for a sample of this!

I decided to use the whole 2 tbs because I’m going all out in my quest to use up all the caffeinated teas in my cupboard.

This tastes more like a white tea than any oolong I’ve tried. Think dried autumn leaves (that sweet smell that comes with it), tannin, a dry mouthfeel, but fairly pleasant sweet flavour. I did find it got bitter easily, and I disliked the drying effect in my mouth, but I enjoyed the flavours I got from it. Kind of vegetal, hay, honey.

Flavors: Astringent, Autumn Leaf Pile, Drying, Honey, Sweet, Vegetal

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95
694 tasting notes

After being extremely impressed by What-Cha’s Nepal Jun Chiyabari ‘Himalayan Bouquet’ Oolong, I just had to try this one. Unfortunately, I have been a bit under the weather lately due to seasonal allergies, so I had to work somewhat harder to pick up individual aroma and flavor components than usual. Still, I was able to get a great deal out of this tea.

I gongfued this tea. After a very brief rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 176 F water for 5 seconds. This infusion was followed by 13 subsequent infusions. Steep times for these infusions were as follows: 7 seconds, 10 seconds, 15 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, and 3 minutes.

Prior to the rinse, the dry tea leaves emitted aromas of citrus, fresh flowers, grass, butter, Muscatel, and wood. The rinse brought out touches of almond, malt, straw, and herbs. The first infusion produced a near identical bouquet, though I was able to pick up a hint of honey. In the mouth, I detected notes of butter, malt, almond, grass, wood, and Muscatel underscored by citrus and flowers. Subsequent infusions saw the honey appear on the nose and in the mouth, while the melange of flowers separated somewhat, allowing me to pick out scents and flavors of elderflower, violet, orange blossom, and rose. I also began to get distinct impressions of lemon zest, candied grapefruit, and candied orange peel. Aromas and flavors of baked bread, minerals, lemongrass, pear, nutmeg, pine, menthol, and noble hops (Spalt and/or Tettnanger, perhaps?) appeared around this time too. The later infusions were very mild, offering lingering impressions of minerals, straw, grass, malt, and herbs underscored by fleeting notes of candied citrus, butter, and flowers.

Simultaneously complex and easy-drinking, this was one of the funnest, most intriguing, and most satisfying teas I have tried in awhile. This tea definitely lived up to the hype. It should please new and experienced oolong drinkers alike.

Flavors: Almond, Baked Bread, Butter, Candy, Floral, Grapefruit, Grass, Honey, Hops, Lemon Zest, Lemongrass, Menthol, Mineral, Muscatel, Nutmeg, Orange, Orange Blossom, Pear, Pine, Rose, Straw, Violet, Wood

Preparation
6 g 4 OZ / 118 ML
Terri HarpLady

I hate allergies, and I have them endlessly. I drink a lot of Nettles and Golden Rod teas, and that combo helps me a lot.

Daylon R Thomas

That one was excellent.

Helena

I hope your allergies clear up soon!

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85
9755 tasting notes

Glad i have more of this from crowkettle to have later. Busy verdict – i like it! It’s not too green oolongy and has a really nice finish to it. I’d call it slightly floral but i wouldn’t want to scare those of us who don’t love floral away. :)

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90
891 tasting notes

I’m winding down with a gongfu session for the evening. I’m currently craving a 1st Flush Darjeeling, but since I don’t have any this does well in a pinch!

Tonight I’m getting the usual smooth cup with orange/grapefruit tang, but also some juicy pear and cucumber notes I didn’t notice before. It’s slightly more floral than I remember it being. It’s also almost.. smoky? But not quite. Hop-like notes linger on the tongue. The citrusy profile makes it a deceivingly good palate-cleanser!

Steep Count: 4 (plus 1 1/2 of the western steeped mug my mother didn’t finish. Not wasting this tea).

Liquid Colour: soft pastel yellow (gongfu) to vibrant sunshine yellow (western)

(2016 Harvest)

Flavors: Citrus Zest, Cucumber, Grapefruit, Hops, Muscatel, Orange, Orange Blossom, Pear

Preparation
175 °F / 79 °C 3 tsp 4 OZ / 118 ML

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90
23 tasting notes

The dry leaf of this tea smells melon fruity delicious. Tossing the leaves into a warm gaiwan, I notice a wet hay smell that I typically associate with silver needle and bai mu dan teas.

The first steep (20s at 175F) brews up a little bit lighter in color than a shou mei. It’s delicious and thick with notes of sweet citrus and spices. I notice a little bit of bitterness on the finish that I think could have been avoided by cutting this first steep down to 15s. This is the bottom of my sample bag as well so I think some of the broken leaves probably contributed to that.

It’s hard to believe that this tea isn’t scented or flavored in any way (I mean that in a good way). The citrus flavor is so obvious and sweet.

This tea continues to be delicious in subsequent steeps despite my accidental overbrewing. Note to anyone who reads this comment before trying this tea for the first time – use lighter parameters than you normally would for a strip oolong. I would start at 15s followed by 10s, 10s, 15s, 20s, etc.

Flavors: Citrus, Orange, Spices, Sweet, Thick

Preparation
175 °F / 79 °C 0 min, 15 sec 5 g 3 OZ / 80 ML
Rasseru

I like this one (and the other Nepalese Oolongs) treated like Darjeelings, keep it 175F, 3-4g/10-12OZ and 2:45/3 mins. Really nice

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1027 tasting notes

Thank you again hawkband1! Yet another one I was curious yet hesitant about, but the notes pretty much describe it. This was a slightly drying, floral, grape-y tea with a darker malt background. It actually reminded me of eating Satay Chicken with peanut and cucumber sauces.

If I were to taste it blind, I would think it was either a Darjeeling white or first flush young black. Again, drying, sweet, floral, citrusy, and a little bit bitter. Tannin is a good way to describe it, which is also why it made me think of a black. Then again, some Darjeelings and Nepalese are closer in oxidation to oolongs than average blacks. It was similar to the Nepalese pearl that I had from What-Cha, but again, I would not be able to tell this was a oolong. Nepal needs some more love though.

I really liked this one, but I’m not sure I’d want to own an amount of it. I still prefer the blacks more than the oolongs from this region, but this was still an excellent tea because of its first flush like qualities in a lighter body.

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60 tasting notes

Soft tannins and citric fruitiness with a somewhat candied note that transitions to lemon blossom in the aftertaste. This tea has a dryness to it, but also packs quite a punch of flavor.

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80
357 tasting notes

Appearance- silvery green twisty leaves. Smell malt and hay, fresh. This year’s tea. 2tsp, 8oz, westren. Lazy today.
Taste- green, fruity with citrus finish. Got fruitier as it cooled. Fruit lingered in aftertaste. Subtle. If I hadn’t been paying attention I’d have lost the flavor. Coating and thick. Flavor fairly consistent throughout all 5 steepings. Enjoyed this tea a lot. 89
I’ll be interested to see what comes out of brewing gong fu. Going to cold brew spent leaves now.

Flavors: Citrus, Fruity, Green, Hay, Malt, Thick

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28 tasting notes

It’s an unflavored, pure leaf tea, but somehow this Silver Oolong tastes like the juiciest Bai Mu Dan white was met with lemon-grapefruit essential oils, all whipped into a light-as-air chiffon. The citrus flavor is vivid and soft, and is joined by the depth and aroma of zest. It’s a sophisticated, lightly sweet lemon drop candy, with all of the essence and none of the acidic bite of fresh lemon juice.

The Silver Oolong is unique among any tea I’ve tasted, while at the same time bringing to mind similar flavors in other teas. Winter White Earl Grey, a Mu Dan white tea and bergamot blend by Harney & Sons, could seem like an attempt to blend what Silver Oolong creates with pure leaf. The resemblance is in the Winter White’s base tea as well as the bergamot, since the Silver Oolong’s citrus flavor seems more like Meyer lemon or grapefruit than tangerine. However, even in the smoothest blends (in which I would include the Winter White Earl Grey), I find bergamot oil to be harsh, a form of bitterness that I have taken in for the experience but have not found pleasant. In contrast, the Silver Oolong captures the essence of citrus without delving into the bitterness of bergamot oil.

I brewed this tea in a sort of hybrid style in a 150mil ruyao easy gaiwan. It was the last of the bag, which ended up being less leaf than would be recommended for the gaiwan. So, I chose steep times that bridged gongfu and Western (around 30 sec, 1 min for later steeps), and this brewing a good number of flavorful cups. This tea had lots of staying power. Even as the sweet fruitiness faded and the deeper flavors became more apparent, every cup of Silver Oolong was still sweeter, juicier, and gentler than any bergamot tea I’ve tasted.

Another tea that the Silver Oolong brought to mind was the Cannon Ball Green Tea. It was a fun realization that both teas are produced by Nepal’s Greenland Organic Farm. I’ve tasted only a cup or two of the Cannon Ball Green, not enough for a detailed comparison, but plenty to recall that it too captured citrus blossoms in a tea leaf.

Xxxxx

Ah, you’ve got me drooling.

Zennenn

My wishlist is getting crazy.

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80
34 tasting notes

A very nice, easy to drink floral tea. Nice to drink late in the evening.

Flavors: Fruity

Preparation
175 °F / 79 °C 1 min, 0 sec

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