drank Dongfang Meiren Oolong Tea by Tea Side
476 tasting notes

Visiting family out in the Okanagan this week, so I indiscriminately packed a bunch of old samples I hadn’t visited in a while.

Gongfu, a bit slapdash in the setup I brought with me. About 95c water (mobile, so I can’t use the slider).

First steep was very light, but it quickly evolved into a well rounded, deeply aromatic and sweet mouthfeel. Stronger than some Taiwanese versions. Also surprising as I’ve had this sample quite a few years.

Cinnamon, slight savoury bright note, honey, a bit of malt and grain in the corners of your mouth. Makes me almost think of buckwheat honey, but definitely not that strong and deep. Slightest astringent on the tip of the tongue, Darjeelinglike notes of muscatel grape, a rose flavour, a little bit of stewed peach or apricot. But the fruit is very minor.

Flavors: Cinnamon, Honey, Malt, Peach, Rose

3 g 3 OZ / 100 ML

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Disclaimer: I work for Murchie’s Tea and Coffee as a taster and blender. I will avoid putting any ratings on teas from them from here on out.

A tea-drinking transgendered Canadian, university graduate, majored in geology (yes, “rocks and things”). I take most of my tea made straight into a mug, although occasionally if I’m not in a hurry (this isn’t often), I’ll have time to sit down with a pot or gaiwan. It’s the highlight of a good day.

My notes are pretty disjointed because I’m absent-minded, and I also keep a teatra.de blog for reviewing and rambling about tea books/publications, and an instagram for photos. Expect nerding about tea production and history on both.

I’m a Doctor Who fanatic (Jon Pertwee, if you were wondering).

“But you should never turn down tea, when it’s offered. It’s impolite, and impoliteness is how wars start.” ~Eighth Doctor, Paul McGann






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