Orchid and toasted bamboo are really the best ways to describe the smell and taste of this tea. The smell is what sold me in the first place, reminding me of the tropical forests in Thailand, filled with rosewood and thickets of bamboo. There are some hints of nuts, a wet, earthy body like a Pu-Erh, and some smoke mixed in with mountain mist. The color is also a rosewood color, though not quite as amber or red as black tea, nor as yellow as a green tea. I’d say this one is one of my favorites, and mind you it is six bucks for 50 grams on Espresso Royale’s website.

This is also my first fully roasted oolong that I can remember, and I started drinking at the Espresso Royale near the MSU campus. Their coffee was either great or dirty and acidic, so I decided to opt out for their loose leaf. There, this tea was named Songbird Oolong, and then I smelled to see what it would be like. Coming full circle, I smelled what I just described and it instantly became one of my preferences when I went there. Even this morning I am drinking this tea instead of coffee, and while the caffeine is medium, I would say it’s on the higher end of that scale. There is also some cold coming in from the morning, dewy rain, and this is keeping me warm while I romanticize my memories in Thailand.

I’ve only had a few other fully roasted oolongs, and this one is the most flavor I’ve had yet. I’ve only had one bagged version that was remotely similar and that was Ten Ren’s Wu Yi, but I prefer this loose leaf because of it’s cleaner and less astringent quality. I’m guessing that this Oolong is the standard of the roasted variety, and if so, anyone who likes roasted oolongs would appreciate this tea and definitely be satisfied. Someone newer to teas may not be as accustomed to the roasted woodsy, earth like flavor, but they may like it with some sugar being somewhat similar to a coffee. Otherwise, it would taste like dirt water to someone really new to tea.

I like this tea both Gongfu and Western style, with Gongfu yielding more of the woodsy bamboo, orchid, and nutty flavors whilst Western is the same but with more Earth and body. I would prefer the Western style for this one.

Flavors: Bamboo, Orchid, Roasted, Walnut, Wet Earth, Wet Wood

Boiling 3 min, 0 sec 5 g 8 OZ / 236 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong


I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.


Michigan, USA

Following These People

Moderator Tools

Mark as Spammer