drank Oolong by Teatulia Teas
1281 tasting notes

I finally stock piled for winter, and I had to try this one based on so many recommendations. Well, every single review on here is accurate. Generally, the tea is on the weaker side taking a while to steep or very little water for flavor. Butterscotch was obvious in the dry leaf scent and for the lick of water that I rinsed in five seconds. The actual steep took around 8 minutes in 10 ounces of water to get the flavor. it really does have a weird butterscotch taste followed by a really powerful lemon curd sweetness, almost developing tart tones.

Like Amanda says, this really does not taste like a usual oolong, and more so like the love child of black and green. Although oolong IS the black green between fermentation, this one does not really have oolong notes. The malty background of the butterscotch is distinctly a black flavor profile while the lemon curd is something that I’d expect more out of a green tea. Those tastes are what I like about those two teas though. As it over steeps, the less like an oolong it tastes which is unfortunate.

Since this tea is weaker, it is an ideal pick for travel. I won’t take the same artful care as a loose leaf and I really can’t gracefully on the go. Also, it really does not need sugar though some honey might compliment the natural flavors.

The oolong did not really become my go to. It almost did and I’m really glad to have it and to have tried it, but honestly, I slightly prefer Touch Organics oolong because it tastes like an oolong. Will this tea be incredibly useful across Campus? Yes, but not my preferred. It remains as a solid staple.

Flavors: Butterscotch, Custard, Lemon, Lemon Zest, Pastries, Tart, Tea

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First Off, Current Targets:

Whispering Pines Alice
Tillerman Tea Traditional Oxidation Oolong
Tillerman Tea Phoenix Village Dong Dings
Good Luxurious Work Teas
A good Qilan
Best Sachet Teas

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, Taiwaneese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala 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

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