This tea reaffirmed my liking of darker oolongs. I’ll let the company’s words start out this description:

“Completely different from typical dark oolongs, floral and spicy aromas emanate from the amber coloured liquor and prepare your palate for a complex flavour that starts with wood and caramel. The taste of dried apricot lingers with a pleasant mouthfeel that’s both sweet and floral, making it hard to have only one cup.”

I pretty much got what they described in more detail via Western. This tea is surprisingly heady for a darker tea, with a rich floral and sweet smell like roasted dates. The first sip was more complex after two minutes and was equally aromatic and syrupy: gardenia, maple, cherry, caramel, then wood in the finish. Second, more gardenia, apricot, cinnamon, wood, honey. Third, continuing gardenia, caramel, and a bit of a date or a fig note. Fourth, faint maple wood, clove, honey, and hyacinth. The same went on in the later steeps becoming a little fruitier each time, more towards something like a cherry.

In short, a heady and syrupy tea that lived up to the unique description the company gave it. I’ve only had a few dark oolongs that were as good or complex, and the only other similar tea in my stash right now is the Eco-Cha Honey Fragrance Oolong, which is roasted. This one, however, is not and I think that is to this tea’s benefit. It is “dark”, but it still had an oolong’s profile overall with a decent mix of green and red in the leaves. I’m not sure who to recommend this one to. It is sweet enough for a newer drinker, but it might be too sweet for some. I’d consider grabbing another sample, but nothing exceeding 50 grams for me personally.

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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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