Wild Orchid Pearl Oolong

Tea type
Oolong Tea
Ingredients
Oolong Tea
Flavors
Orchid, Burnt Sugar, Honey, Malt, Orange, Roasted Nuts, Rose, Floral, Nutty, Peach, Cinnamon, Grass, Sugarcane
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Mastress Alita
Average preparation
195 °F / 90 °C 2 min, 15 sec 3 g 7 oz / 219 ml

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11 Tasting Notes View all

  • “Wild Orchid Pearl Oolong ~ Nepali Tea Traders Dry: Toasted, malty, tomato, floral-spicy Wet: mussels-sweet ocean brine, peachy-stone fruit Leaf: Carefully twisted golden and umber leaves, crafted...” Read full tasting note
    97
  • “Sipdown. Pretty flowery – orchid. Well scented, but otherwise a pretty unremarkable oolong. Probably not something I’d purchase on my own, but it was nice to try.” Read full tasting note
    75
  • “I am drinking a “wild orchid pearl” oolong from Nepali Teas. 10g pearl in 120cc, boiling water. Steeped for about 30s then let it sit and steam for 5 minutes to unroll a bit, and broke it up with...” Read full tasting note
  • “May Flowers! I had a single serving of this tea, compliments of the last Here’s Hoping Teabox organized by tea-sipper, so thanks to all that contributed to the box and tea-sipper! Since I had just...” Read full tasting note
    85

From Nepali Tea Traders

This distinctive tea is plucked just before Nepal’s tea plants go dormant in mid-November. The beautiful pearls produce a subtle flavor with an amber infusion. This exquisite, complex oolong produces aromas of wild orchids. The flavor is soothingly fruity, characteristic of the finest of the autumnal teas from the Jasbirey foothills of Sandakphu.

One heaping teaspoon of tea per 8-ounce cup. Cool boiling water to 190 degrees (approximately 30 seconds) and steep tea approximately 3 minutes.

About Nepali Tea Traders View company

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11 Tasting Notes

97
54 tasting notes

Wild Orchid Pearl Oolong ~ Nepali Tea Traders
Dry: Toasted, malty, tomato, floral-spicy
Wet: mussels-sweet ocean brine, peachy-stone fruit
Leaf: Carefully twisted golden and umber leaves, crafted in spirals and knots, dark against light, with reddish-sienna leaf hints. Pale golden pollen clings to the leaves and the bag. Almost a ‘temple of heaven’ –like look but with a darker and more complex appearance, laced with fuzzy gold and straw-hued threads.
Cup: Rose-brassy-orange hued liquor. Bright and sweet, light bodied, with dancing mineral notes, hints of roasted squash, walnut, and marigold. As the tea cools, hints of vegetal and spicy-floral notes deepen and emerge. Summery and crisp this tea is flavorful and dynamic.
2nd extraction added hints of lime zest and deepened the body as the leaves unfurled further. Sparkling and bright with a developing herbaceous and toasted bread aspect and continued floral and spicy canvas.
3rd extraction is extremely smooth and rich with a clean, sweet muscatel and slightly dry, spicy wine-like finish. The body develops and orchid fleshy weight that is supported by the vegetal and floral balance.
Directions: used 5g in 8oz of 200 degree water, in glass pot and decanted into glass cha hai to aerate, and then poured into ceramic cup. All tea ware was heated prior to use. First extraction was 2 minutes, second was 4 minutes, and third was 3 minutes; 4th extraction was thin in color and character and was not included.
Notes: The brightness and hue of the liquor is captivating and has a deeply reflective and powerfully light catching radiance that is worth being mindful of steeping, just to capture it. The ‘orchid’ in the name is interesting, as I was able to understand it a bit more as I explored the extraction and steeps, finding that it did indeed carry a orchid ‘fleshy’ leaf mouth feel/flavor that was woven into is at various temperatures and extractions.
My experiences with the ocean and at the edges of the sea are occasionally triggered by some teas and this was one of those rare moments. The cleaned, ocean-brine scent of a cleaned mussel shell finds itself in the still steaming leaves of the just poured 1st extraction. It was not a aroma I would have expected nor the hint of earth or barn that also weave into it as the leaves cool.
The crisp and brightness of the tea is extremely refreshing when ‘drink-ably hot’ and becomes clean and smooth bodied as it cools. The spicy floral finish is akin to a Darjeeling 2nd flush but more subtle and tickling.
I would easily rate this as one of the best offerings I have had from Nepali Tea Traders and while very different from the Ama Dablam White tea, I would say its an easy second for its color, range, crisp flavor and the discovery of orchid notes in the cup.

Nepali Tea Traders had this to say: This distinctive tea is plucked just before Nepal’s tea plants go dormant in mid-November. The beautiful pearls produce a subtle flavor with an amber infusion. This exquisite, complex oolong produces aromas of wild orchids. The flavor is soothingly fruity, characteristic of the finest of the autumnal teas from the Jasbirey foothills of Sandakphu.

Preparation
195 °F / 90 °C 4 min, 0 sec

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75
533 tasting notes

Sipdown.
Pretty flowery – orchid. Well scented, but otherwise a pretty unremarkable oolong. Probably not something I’d purchase on my own, but it was nice to try.

Flavors: Orchid

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46 tasting notes

I am drinking a “wild orchid pearl” oolong from Nepali Teas. 10g pearl in 120cc, boiling water. Steeped for about 30s then let it sit and steam for 5 minutes to unroll a bit, and broke it up with my hands the rest of the way. Followed by 10s, 20s, 30s, etc… to chase flavor.

Was bland in the early steeps, turned very sweet after steep 5. Notes like sugarcane, almost no bitterness or harsh notes. Balanced roast, slightly nutty, not very floral. Not very fragrant either. Not incredibly interesting but enjoyable. Died by steep 9 or so.

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85
1216 tasting notes

May Flowers! I had a single serving of this tea, compliments of the last Here’s Hoping Teabox organized by tea-sipper, so thanks to all that contributed to the box and tea-sipper! Since I had just enough leaf for a small cup, I brewed this western-style.

The steeped cup smelled like warm honey and roasted nuts. The flavor of the tea was familiar somehow… I think it is reminding me of Fusion Tea’s discontinued Lemon Rose Bud tea, just without the lemon citrus notes. But the oolong base tastes very familiar to that tea to me; it has a malty, roasted flavor that is a little earthy, nutty, but has a sweet finish that tastes of burnt sugar, honey, and roses. I also get the same slight citrus orange note from this tea that I remember tasting in the Lemon Rose Bud tea. The one odd thing is that for a tea called “Wild Orchid Pearl Oolong,” I am tasting no orchid at all. A floral rosy taste, yes, but orchid? Perhaps it’s because my tastebuds were so overwhelmed drinking this back-to-back with the Zhushan Natural Oolong, which was orchid-flavor-overload, but I am just not getting a trace of orchid note here.

Despite not getting what is on the label, this is a delicious tea. I was so upset to discover that Lemon Rose Bud tea was discontinued, and now I’m finding this tea has a similar enough taste to scratch that itch for me, so perhaps I’ll make this a replacement.

Flavors: Burnt Sugar, Honey, Malt, Orange, Roasted Nuts, Rose

Preparation
190 °F / 87 °C 3 min, 0 sec 1 tsp 14 OZ / 414 ML

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70
400 tasting notes

LP Group Buy (Oolong Group Buy?)/Sipdown

I had this tea twice, on two separate occasions today. I started the first session right as soon as I rolled out of bed at 6 AM, and the other about two hours ago. I stopped and made notes on the second session, though.

Notes:

1st Steep (10s/post-rinse): Very dark in color (liquor), sweet, floral, and slightly “brisk.”
2nd Steep (30s): I noted, "If I closed my eyes and you gave me this tea and asked me to tell you what type it was, I’d say, “Aged, rose scented white tea.”"
3rd Steep (2 mins): More roses, more boldness, & slightly mouth drying.
4th Steep (3 mins): Starting to lose it’s color & flavor, but there’re still floral notes remaining.
5th/Final Steep (5 mins): Rose petals, nearly reminds me of a white/black tea mixed. Mildly malty/nutty, but no bitterness whatsoever in the flavor.

Flavors: Floral, Nutty, Rose

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74
4170 tasting notes

Here’s Hoping Teabox – Round Seven- Tea #3
Another gem from the teabox. The looks of these leaves are deceiving. Though I only used a teaspoon, this doesn’t taste like oolong at all! More like a very light black tea like a darjeeling? (but still more astringent than those usually are.) But the leaves definitely LOOK like a conventional oolong. Usually I don’t find an astringent oolong, so this is odd. It isn’t even like a roasted oolong. I was really looking forward to this one too, as I LOVE the oolongs that have that hint of orchid. The brew here results in a medium brown color. The leaves look like a light oolong but taste like a black tea! The Steepster picture actually doesn’t even look the same as the leaves I tried — the leaves there actually do look like a light black tea. Never had that happen before. I don’t think the steep time would have made a difference. The third steep the next day was much weaker.
Steep #1 // 1 teaspoon for a full mug// 6 minutes after boiling // 3 minute steep
Steep #2 // couple minutes after boiling // 3 1/2 minute steep
Steep #3 // couple min after boiling // 3 minute steep

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87
33 tasting notes

I got this through LiquidProust’s regional oolong buy. The big notes that I am getting from this is a large amount of honey and orchid flavor. The sent on this tea smells delicious and actually smells like some of the medium roasted teas that I have tried despite it not being roasted.

Flavors: Burnt Sugar, Honey, Orchid, Peach

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

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167 tasting notes

Two interesting points on this tea:
1. Follow their recommended brewing parameters, which is Western-style with low temps. (185F recommended)

2. If you go rogue and try gong-fu style, you will encounter flavors not unlike Parmesan cheese. No joke. Salty, creamy, savory. Weird.

OK, so after my Parmesan cheese encounter and after having decided to maybe just follow the instructions CLEARLY PRINTED on the packet, my verdict is that the tea is OK.

The caramel notes are tasty, and the orchid/floral/fruity thing is good, but really, I prefer more prominent flavors. The lack of a strong aftertaste was a bit annoying. It’s a very soft tea for sure.
*
Dry leaf: musty red currant, dried apricot, coriander, floral (orchid, I guess!), hints of orange-chocolate. In preheated vessel – oily roasted almond nuttiness appears.

Smell – roast almond, orange, apricot, some salty/savory/creamy notes present

Taste – salted caramel, toffee, almond, coriander, orange blossom (or orchid, who knows). Aftertaste is almost non-existent; very light floral/citrus.

Preparation
190 °F / 87 °C 3 min, 0 sec 3 g 8 OZ / 240 ML

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1704 tasting notes

Backlog:

I’m a definite fan. Orchid aroma and taste throughout with some malt, roast and honey in the after taste. It actually reminded me of eating a chocolate orchid-the literal flower. This reminded me of black Darjeelings in the way I like them: floral, muscatel, a little dry, and bitter sweet.The darker amber color also reminded me of some Darjeelings. I got several cups gong fu-like 8 or 9. I need to try this western, but know if I am looking for a Darjeeling substitute, this would be a go to for me.

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85
16 tasting notes

I received this tea from the regional oolong group buy, and upon opening was struck by the lovely floral and honey scent of the dry leaves. I brewed it in a kyusu 30 seconds at a time and it had a lovely floral aroma that did indeed smell like orchids (one in particular I had smelled at the Denver botanical gardens but cannot remember the name of)

The liquor has the color of a very clear piece of amber, and has a nectar like consistency and taste. Heavy on the sugarcane and flowers. Throughout two liters of water the tea held a good taste that mostly remained the same trading off viscosity for minerality in later steeps and finally quitting after steeping with boiling water for 15 or so minutes.

This tea actually put Nepali Tea Traders on my list of companies I would like to order more tea from.

Flavors: Burnt Sugar, Cinnamon, Floral, Grass, Honey, Orchid, Sugarcane

Preparation
190 °F / 87 °C 0 min, 30 sec 4 tsp 7 OZ / 200 ML

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