57 Tasting Notes

80

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It would be difficult to find a more aromatic tea. Mi Lan Xiang (or Honey Orchid) indeed possesses notes of honey. However, this is only one aspect of a flavor profile that includes floral notes, winter fruit, and the dry, mineral or metallic flavor distinct to Phoenix oolong tea.

Flavors: Floral, Honey, Metallic, Mineral, Stonefruit

Preparation
200 °F / 93 °C 0 min, 45 sec 4 g 6 OZ / 177 ML

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89

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This tea is a great example of a classic Taiwanese winter oolong. The floral notes are enhanced from those of a spring flush. The tea has a hard-to-describe mellow crispness. Incredibly clean, with a beautifully lingering finish.

Flavors: Cream, Gardenias, Sugarcane

Preparation
200 °F / 93 °C 0 min, 45 sec 5 g 6 OZ / 177 ML

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88

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This is a really interesting green tea, perfect for someone who has experience drinking both green and white teas. Not a good representation of a “classic” green tea, but more of an adventure – an experiment. And the tea is just that, crafted from the cultivar normally used to make white tea, but with the method used to make Dragonwell green tea, hence the name Xue Long or Snow Dragon. All the desirable characteristics of a Dragonwell (nutty, sweet, bright) without any of the undesirable characteristics (this tea is not at all tannic or astringent like many Dragonwells, but rather very mellow), plus many of the the flavors of a white tea. A truly enjoyable experience.

Flavors: Citrus, Cream, Dark Chocolate, Hazelnut, Sugarcane, Toasted Rice

Preparation
190 °F / 87 °C 0 min, 45 sec 5 g 6 OZ / 177 ML

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63

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Brighter than Red Blossom’s Pre-rain version, but still lacking in depth. I would recommend a higher quality Dragonwell, such as their Ming Qian Shifeng (Shifeng – which means Lion Peak – is the mountain in Hangzhou, China of Dragonwell tea’s origin; the most prized Dragonwells come from this mountain) or their Pan’an Supreme. Dragonwell is a tea you need to spend a bit more on to get the most of its flavor.

Flavors: Citrus, Nutty, Roasted, Tannic

Preparation
185 °F / 85 °C 0 min, 30 sec 4 g 6 OZ / 177 ML

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60

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Unfortunately, Dragonwell is one of those teas that you need to spend a bit more on to get the right flavor. This one is lacking in complexity. While it has the nuttiness typical of Dragonwell, it is flat, and lacks the sweetness of higher quality versions. Pre-rain (雨前 – Yu Qian) teas by definition are lower in quality, as they are picked at the very end of the harvesting season after the best flushes have already been picked. As such, it is always best to go with a Ming Qian tea instead (one picked before the Qingming Festival). I would try their Ming Qian Pan’an, Shifeng, or Pan’an Supreme instead.

Flavors: Nutty, Roasted, Tannic

Preparation
185 °F / 85 °C 0 min, 30 sec 4 g 6 OZ / 177 ML

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87

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A beautiful, superbly balanced Wuyi Oolong. Deeply layered flavor profile, with complete harmony between all layers.

Flavors: Cream, Dried Fruit, Mineral, Roast Nuts, Soybean, Tobacco, Wet Rocks

Preparation
200 °F / 93 °C 0 min, 45 sec 5 g 6 OZ / 177 ML

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90

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Before trying this tea, I was never a huge fan of black teas, but Red Blossom Tea Company’s “Three Cultivar Red – 三品紅” has made me reconsider. The tea is unusual for a black tea, in that it is crafted with cultivars used normally for Wuyi oolong teas (also called Wuyi Rock Tea). This means that while “Three Cultivar Red” possesses all the trademark flavors of a black tea, it is more layered and nuanced like an oolong.

Flavors: Brown Sugar, Cream, Dried Fruit, Honey, Orange, Smoke

Preparation
205 °F / 96 °C 0 min, 45 sec 4 g 6 OZ / 177 ML

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