25 Tasting Notes


Dry stuff is Good ol’ apple-caramel crisp, extra butter.

Infuses in floral Oolong at first, lighter than expected, i’m getting a chalky/powdery vibe and some type of boiled pork or beef from the wet leaves, although, thats probably fancy renaissance bouquet for the educated noses out there, it really smells like the foamy stuff coming on top of a meaty broth.
It eventually releases full roundness and sweetness. Mainly Buttery florals but there is a milkshake thing coming in and out, great stuff.

Thanks Mr. Chang

Flavors: Blackberry, Butter, Caramel, Milk

200 °F / 93 °C 0 min, 30 sec

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Flavors: Fishy, Fruity, Licorice, Peas

170 °F / 76 °C

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Sheng are still an unacquired taste to my palate.

I would say this one is not too strong and a good introduction to appreciating them.
Smooth notes of hay and bamboo shoots, there is a bit more character through a smokiness that reminds me of whiskey. On it’s best infusions it gets sweet and floral,ending with a kick of red chillies.

Interesting and approachable.

205 °F / 96 °C 0 min, 15 sec

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Strawberry, caramel , lilac, lemon marmelade, milky chalky thing. Upfront but thin and somewhat unrefined in flavors. the taste is reminescent of those light roast pourover coffees which bears red fruits and caramel extract notes… i ain’t a big fan of this mix.
But it does packs big flavors at a smaller price.

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clean and simple taste: roasted cereals, woody notes, swiss chard and charcoal. Overall it is a pleasant tea with nothing to dislike, yet little to impress IMHO.

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My favorite oolong from Camelia Sinensis,

I often tend to prefer the roundness of middle infusions in oolongs, but this one starts majestically.

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I would recommend you drink tea,

it’s very nice.



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