Upton Tea Imports
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3rd steep continues some wood & moss, 4th too faded to be satisfying. This tea’s simpler flavor profile (compared to some I’ve had) may be related to the fact that the wet, unfurled leaf lacks reddish edges or spots, being an even dark, glossy green. Good tea but not thrilling.
2nd steep, 4 min with a few leaves still balled up afterwards! Aroma a little less woody and more green, hinting of roasted chestnut. Flavors are smoother and better integrated than in 1st brewing. Fresh, medium bodied liquor carries a subtle sweetness. I’m definitely forming a positive impression.
Dry tea fragrance is very sweet but not floral. This China oolong wasn’t rinsed first, so the initial steep was 5 min, 190F and didn’t fully unfurl the leaves. Liquor is light gold with hint of green and aroma of wood rather than nut. Flavor is wood and moss, not astringent, with a lingering sweet finish.
4th or 5th steep on these leaves. Went off and forgot steeping, but no problem. Light but still complex flavor, somewhat lacking floral notes of first cups. Were I to presume to judge this tea, based on my limited experience with light oolongs, it would get 4 out of 5 stars.
Dry leaf: green tips with whitish fuzz over many, and accumulated in the package, much like white tips.
Aroma: vegetal, slightly sweet, mild.
Liquor: medium-light golden, like a moderate white tea.
Body: medium-full
Flavor: sweet, smooth. Faint vegetal undertones, but very satisfying. Not astringent.
Conclusion: why is this labeled “China Green Tea” when it basically seems like white tips? Distinguished, if anything, by creamy/fuller body.
7g/pot, 3 mins @ 175°F.
Dry leaves: long, dark green-grey withered leaves. Not closely inspected, but didn’t notice fuzzy down noted by some.
Liquor: Pale golden, slightly cloudy.
Aroma: Sweet, moderately vegetal.
Body: Light, but slightly astringent/dry.
Flavor: Slightly sweet, solidly vegetal (roasted?) through the middle. More complex floral finish that mixes with the astringent feel to leave something like a jasmine or osmanthus tea.
6g/pot for 3 minutes at 175°F.
Aromas: sweet, semi-light honeysuckle.
Liquor: golden, slight pale pinkish cast.
Body: medium. Surprisingly rich for the liquor’s appearance and light aroma. (Much more aroma in the wet leaves.)
Flavor: much less dramatic honeysuckle sweetness than in the aroma. Like white tea. Impressive body and endurance with mild sweetness create a creamy experience. Surprising contrast with the mild/pale-looking liquor.
Dry leaves: darkish brown-green with spots of light khaki down (otherwise smooth and hard).
Infused in a small amount of water for 45 secs, discarded, then re-brewed for 3.5 minutes at 180°F. Rich body, floral aroma. Smooth, sweet and floral flavor with virtually no astringency. Not quite as good as previous batches I’ve had of the same (TT86)—the supplier and/or the season clearly changed—but still quite wonderful for the price.
I am a big fan of all green teas, including Japanese green teas, which I am always told taste like grass and are not very good. While there certainly is a very distinct spinachy, grassy taste to most japanese greens, I think the flavor is so much more complex than others give credit. This tea is very good and tasty.
This is the perfect way to wind down after a long day!
